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Tempeh With Wild Mushroom Gravy

1 oz (about 1 cup loosely packed) dried porccini mushrooms
1 to 1 1/2 cups boiling water
2 shallots (or 1 med onion)
1 to 1 1/2 lbs fresh mushrooms
4 cloves garlic
1/2 cup red wine
2 T soy sauce
2 cups veg stock
1/2 t dried thyme
1/2 t crushed rosemary
about 3 T cornstarch in 1/3 c cold water or broth
1 package tempeh, diced

Pour boiling water over porccinis and let sit 30 minutes. Drain
and save liquid; strain through cheesecloth to get rid of grit.
Steam saute shallots and garlic in some of this broth a few minutes
and add all mushrooms, chopped coarsely or finely. After they cook
down a little, add broth, wine, soy sauce and herbs. Cover and
cook about 20 minutes, remove cover and simmer until liquids are
reduced a bit. (May take up to 30 minutes.) Add more thyme and
rosemary if a more savory flavor is desired. Salt and pepper to
taste. Here you can thicken with cornstarch/water slurry. Add
only a little and let simmer between additions; make as thick as
desired. If no dried mushrooms are available, use a half-pound to
a pound each of fresh buttons and porccinis or shitakes; saute
garlic and onions in a few tablespoons water, and add another cup
and a half water and the mushrooms, shredded. Cook a few minutes
and add 1-2 carrots, also shredded. Continue as with regular
recipe. Dice tempeh and stir into pot well before end of cooking
time, to absorb flavors, but after all other ingredients have had
time to blend. Serve over rice (especially brown/wild rice) or


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