Creamy mushroom tempeh is easy to make and tastes so savory and special. Cremini mushrooms are sautéed with butter, garlic, and white wine, then paired with marinated tempeh and cream to create one of my favorite vegetarian dinner ideas.
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As a food blogger, I see a lot of different kinds of recipes from my colleagues. When I saw a creamy mushroom chicken recipe I just knew I had to make a vegetarian version!
I decided to use tempeh instead of chicken because it would hold it’s shape well and give it a nice earthy flavor that would go well with the mushrooms. Heavy cream takes everything to the next level (obviously), and fresh herbs add a pop of freshness at the end.
I love that this mushroom tempeh uses only one pan (plus whatever you’re marinating your tempeh in). It’s ready in under an hour with 12 simple ingredients. If you marinate your tempeh before work or start it the night before you can actually have it ready in just 15 minutes!
This is a really special, indulgent recipe that would be great for date night, holidays, or any time you want something warm and comforting.
Creamy mushroom tempeh ingredients
- Tempeh
- Soy sauce
- Maple syrup
- Garlic powder
- Olive oil
- Worcestershire sauce
- Butter
- Mushrooms
- Garlic
- White wine
- Fresh herbs (parsley, thyme, rosemary)
- Heavy cream
- Salt & pepper
How to make creamy mushroom tempeh
- Cut tempeh into triangles or cubes.
- In a shallow bowl, combine soy sauce, olive oil, maple syrup, Worcestershire sauce, and garlic powder. Add the tempeh and toss to coat. Refrigerate and let marinate at least 30 minutes or up to overnight.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the marinated tempeh and cook, stirring frequently, until the tempeh is lightly browned on all sides, about 5 minutes.
- Remove the tempeh from the pan and add butter and mushrooms. Cook, stirring frequently, until mushrooms are soft and beginning to brown, 5-7 minutes.
- Add the garlic and cook, stirring, for 1 minute more.
- Add the white wine and let reduce by about half, stirring occasionally, 1-3 minutes.
- Add the heavy cream and stir to coat. Season with salt and pepper. Let the pan stay on the burner just long enough to warm the cream and slightly thicken it, then remove and serve topped with fresh chopped herbs.
Top tips and questions
What is tempeh?
Tempeh is a fermented soy product. Unlike tofu, it uses the whole soy bean, so is considered somewhat less processed.
Tempeh has a nutty, sometimes bitter flavor, and can be found sold in blocks in the refrigerated natural foods section of the grocery store. Because of the ongoing fermentation process, it can sometimes develop dark grey spots. This is totally fine, and your tempeh is still safe to eat!
Is tempeh gluten free?
Some tempeh is naturally gluten free, while some use other grains in their processing. I would recommend checking the package of your specific brand of tempeh to ensure it is gluten free if this is important to you.
Is Worcestershire sauce vegetarian?
Most Worcestershire sauce is not vegetarian, but you should be able to easily find a vegan friendly variety in the natural foods section of the grocery store. Be sure to check your ingredients (it usually contains anchovies or fish sauce which are not vegan or vegetarian).
Can I make this mushroom tempeh vegan?
While there isn’t a great option for veganizing this, there are a few changes you could make to keep this vegan. You could use vegan butter and skip the heavy cream (this is also an option for cutting down on carbs and fat), or try using cashew cream. I think coconut milk would be too thin on its own to replace the heavy cream.
What kind of herbs should I use on creamy mushroom sauce?
I used a combination of thyme, rosemary, and parsley to top this recipe. Oregano and basil would also be great additions. You could use any one of these or a combination of them. The amount isn’t terribly important, feel free to add fresh herbs to taste.
Tips for customizing creamy mushroom tempeh
- Swap my crispy tofu for the tempeh
- Instead of mushrooms try using your favorite veggies such as spinach or caramelized onions.
- Leave out the heavy cream and use vegan butter to make this more of a vegan skillet meal
- Serve over pasta, mashed potatoes, or your favorite grain
More tempeh recipes
- Easy Stir Fried Tempeh
- Vegan Tempeh Tacos
- Thanksgiving Baked Tempeh
- Baked Vegetable Egg Rolls
- Vegan Tempeh Buddha Bowl
- Healthy Vegan Lettuce Wraps
- BBQ Tempeh Stuffed Baked Potatoes
More vegetarian dinner ideas
- Creamy Fettuccine with Cajun Tofu
- Pesto Tofu with Balsamic Vegetables
- Roasted Vegetable Lasagna
- Eggplant Meatballs
- Easy Canned Butter Beans
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Creamy Mushroom Tempeh
Ingredients
Marinated Tempeh
- 8 ounces tempeh
- 2 tablespoons soy sauce, or tamari
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Mushroom Cream Sauce
- 1 teaspoon olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- ¼ cup white wine
- ½ cup heavy cream
- Coarse kosher salt and freshly ground black pepper
- Freshly chopped herbs for topping, such as thyme, rosemary, and parsley
Instructions
Marinate the tempeh
- Cut tempeh into triangles or cubes.
- In a shallow bowl, combine soy sauce, 1 tablespoon olive oil, maple syrup, Worcestershire sauce, and garlic powder. Add the tempeh and toss to coat. Refrigerate and let marinate at least 30 minutes or up to overnight.
Cook the tempeh
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the marinated tempeh and cook, stirring frequently, until the tempeh is lightly browned on all sides, about 5 minutes.
Make the mushroom cream sauce
- Remove the tempeh from the pan and add butter and mushrooms. Cook, stirring frequently, until mushrooms are soft and beginning to brown, 5-7 minutes.
- Add the garlic and cook, stirring, for 1 minute more.
- Add the white wine and let reduce by about half, stirring occasionally, 1-3 minutes.
- Add the heavy cream and stir to coat. Season with salt and pepper. Let the pan stay on the burner just long enough to warm the cream and slightly thicken it, then remove and serve topped with fresh chopped herbs.
Notes
Tips for customizing
- Swap my crispy tofu for the tempeh
- Instead of mushrooms try using your favorite veggies such as spinach or caramelized onions.
- Leave out the heavy cream and use vegan butter to make this more of a vegan skillet meal
- Serve over pasta, mashed potatoes, or your favorite grain
Valentina says
As a tempeh fanatic, I have to say this is one of the BEST tempeh recipes I have ever made! I veganized it using vegan butter and coconut milk in place of the heavy cream. Delicious!!! I will definitely be making this again!