Tempeh Burgers with Crabapple Mushroom Sauce

Well, Ollin Farms never disappoints! They have crabapples, which I find pretty cool. I picked some up at the market and headed over to my friend Chad at Hazel Dell and asked for mushrooms for a crabapple sauté.

Chad recommended a 1/2 pound mixed bag of small cremini and shiitake mushrooms. Chad knows best…

I got them home and had a plan: Tempeh burgers topped with a crabapple mushroom sauce. Perfect.

I got started on my tempeh burgers and made them according to my recipe. Then, I assembled the crabapple mushroom sauce.

First I sauteed 1/2 of a local sweet yellow onion in 1 TB olive oil and 1 TB butter until they started to turn golden brown.

Next, I added the mushrooms, which I had sliced, and let them start to cook on medium-high for 10 minutes or so in the butter-olive oil mixture until they were nice and soft. I added a little sea salt, tossed them a bit, and added 3 crabapples, chopped into small chunks.

After adding the crabapples, lower the heat to medium. The apples will start to release juice and make a crabapple-mushroom gravy-sauce.

I made some quick vegetarian maple beer baked beans, grilled a zucchini and yellow squash, grilled some tempeh burgers, and topped them with shaved parmesan and my crabapple-mushroom sauce.

Delicious.