Tempeh in a Hearty Mushroom Lager Sauce

This recipe is from Vegetarian Time's March 2009 issue.  We made it last week, but it would be a great meal for a cozy winter night as well.  It's soooo yummy!!  I've never cooked with beer or millet before, but I'm an official fan of both.  And grab an extra beer or two to serve with the meal!

Serves 4

Ingredients:
4 Tbsp. olive oil, divided
1 7-oz package of tempeh, cut into bite size cubes
1 Tbsp. low sodium soy sauce or tamari (which is what I used)
2 large portobello mushrooms, sliced and chopped in thirds
6-8 oz. shiitake mushrooms, stemmed and sliced
2 Tbsp. flour
1 1⁄2 cup lager (we used Lobotomy Bock and it was awesome)
2 Tbsp. Dijon mustard
1 Tbsp agave nectar
2 green onions, white and green parts finely sliced

Directions:
 1. Heat 2 Tbsp. oil in a large frying pan or skillet.  Cook tempeh cubes 8-10 minutes or until browned  on all sides, stirring frequently.  Add soy sauce and cook 1 minute or until pan is almost dry.  Transfer tempeh to a paper towel-lined plate.
2. Add remaining 2 Tbsp. of oil and all mushrooms to pan, and sprinkle with some salt.  Sauté mushrooms 10 minutes or until browned and slightly caramelized, stirring occasionally. 
3. Reduce heat to medium-low, and stir in flour.  Cook 1-2 minutes, or until flour begins to brown, stirring constantly.  Increase heat to medium-high, add beer, mustard, and agave and bring mixture to a boil.  *If sauce is too bitter for your taste, add a little more agave.  Reduce heat to medium-low, and simmer 15 minutes or until sauce is thickened.  Stir in tempeh cubes and simmer 5 minutes more.  Serve sprinkled with green onions.

Enjoy!