Tempeh with Wild Mushroom Gravy

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 kasha.