8 oz tempeh, sliced into 1/2 inch fingers
1/3 cup flour
salt and pepper
2 Tbsp olive oil (or half olive oil and half butter)
1/2 lb mushrooms, thinly-sliced
2 cloves garlic, minced
1/2 cup white wine
1 cup vegetable broth
3 Tbsp capers
juice of 1/2 lemon
1/2 bunch spinach, washed and roughly chopped
Heat the oil to a medium heat in a deep skillet. Season the flour with salt and pepper, and dredge the tempeh fingers until they're well-coated, shaking off excess. Fry in batches until golden-brown, about 5 minutes per side. Remove from the skillet and set aside.
In the same skillet (adding more oil if needed), add the mushrooms, and leave them there until the liquid is released and evaporates (at which point a nice browning should have occurred). stir, and continue to cook until well-browned. Add the garlic, and cook for a few minutes until the garlic is lightly browned. Add the white wine, allow to simmer for a minute, and then add the vegetable broth, and simmer for several more minutes, until reduced and slightly thickened. Return the fried tempeh to the pan, and season with the capers and lemon juice. Add the spinach, and cook a few more minutes, until the greens are wilted and the flavors have blended. Season to taste with salt and pepper. Serve over pasta.