Description
Hearty lentil and mushroom stew elevates comfort dining with rich Mediterranean flavors. Polish-inspired layers of earthy ingredients combine in a satisfying meal you will savor from first bite to last.
Ingredients
Scale
- 1 lb (453 g) cremini mushrooms, sliced
- 1 lb (453 g) shiitake mushrooms, stemmed and torn
- 1 lb (453 g) Yukon gold or Russet potatoes, partially peeled
- 1 lb (453 g) parsnips, peeled
- 1 cup cooked brown lentils
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsps extra-virgin olive oil
- ½ cup dry red wine
- 2 cups vegetable broth
- ½ cup milk of choice (unsweetened cashew milk)
- 2 tbsps butter (or vegan butter)
- 1 tbsp plus 2 tsps chopped fresh rosemary
- 6 thyme sprigs
- 3 tbsps tomato paste
- 2 tbsps flour
- 2 tbsps soy sauce or tamari
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Vegetable Preparation: Cut potatoes and parsnips into uniform 1-inch cubes, ensuring consistent cooking and texture.
- Base Cooking: Place vegetable cubes in a large pot, cover with cold water, generously salt, and bring to a vigorous boil, then reduce to a gentle simmer until vegetables become fork-tender, approximately 20-25 minutes.
- Mushroom and Onion Sauté: Heat olive oil in a spacious skillet over medium heat, adding diced onions and sliced mushrooms; cook until onions turn translucent and mushrooms achieve a golden-brown complexion.
- Flavor Enhancement: Introduce minced garlic and tomato paste, stirring until the paste darkens and releases an intense aroma, then deglaze with red wine, incorporating fresh rosemary, thyme sprigs, salt, and black pepper.
- Sauce Development: Whisk vegetable broth, flour, and soy sauce into a smooth liquid, pour into the skillet, and simmer until the sauce thickens and reaches a consistent texture, stirring intermittently.
- Lentil Integration: Fold cooked lentils into the sauce, remove thyme stems, and maintain low heat to preserve warmth.
- Mash Creation: Drain potatoes and parsnips, return to the pot, and combine with whole milk, unsalted butter, additional salt, and chopped rosemary; mash thoroughly until achieving a creamy, smooth consistency.
- Plating and Garnishing: Spoon lentil and mushroom stew over the potato-parsnip mash, garnish with fresh herbs to elevate visual appeal and aromatic complexity.
Notes
- Master Veggie Cutting: Slice potatoes and parsnips into uniform 1-inch cubes to guarantee even cooking and consistent texture throughout the dish.
- Wine Reduction Technique: Carefully reduce red wine by half to concentrate flavors and create a rich, deep base for the stew’s complex taste profile.
- Creamy Mash Secret: Use whole milk and unsalted butter to achieve a luxuriously smooth potato-parsnip mash with a velvety, restaurant-quality finish.
- Herb Layering Strategy: Add fresh rosemary and thyme at different cooking stages to build depth and release maximum aromatic complexity in the stew.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 5 mg