Smoked Tempeh / Wild Mushrooms Duxelle with Kohlrabi Slaw

Hey, my lovelies. How are you? More importantly, how hungry you are?!

Today I have a small surprise for you. I believe this new recipe will work for fans of mushrooms and tempeh. I would like to add a little touch of spring and of freshness in this meal.

Again, I am trying to mix my experience from fine dining and Michelin restaurants with a simple no messing attitude 🙂 whilst making it really easy for you, the end result is really yummy trust me. It will take a little bit time and you will have to play around to you’re your preferred taste, but it is worth the effort.

 

100g tempeh

100g mushroom (Pied De Mouton)

2 cloves of smoked garlic

3 teaspoon smoked paprika powder

1/2 teaspoon chili flakes or a fresh one

50ml white cooking wine

1 large spoon tomato pure

7g fresh tarragon

coconut oil for cooking

salt & pepper

 

 

Method:

So for duxelle, you will need nice large pan-fried pot. Finely dice the first garlic and add into your pot with coconut oil, once nice and brown, add the mushrooms (finely diced), mix 0for 5 min. Then, add tempeh and try to stir everything using a wooden spoon. After 5 min adds chili, wine, paprika, tomato puree, tarragon and salt & pepper. Stir again and cook until final reduction (once it starts to have the consistency of pate, it’s ready).

Slaw:

Peel carrots and kohlrabi and grate directly into your salad bowl. Add mustard, mayo and salt and pepper, mix nicely together and your slaw is done.