Lentil Mushroom Stew Over Mash

This lentil and mushroom stew served over a creamy potato-parsnip mash transforms humble ingredients into a restaurant-worthy vegetarian meal. The deep, savory flavors of the mushroom stew complement the earthy sweetness of the root vegetable mash, creating perfect comfort food that satisfies on every level.

I first made this recipe during a particularly cold winter evening when I was craving something hearty but healthy. My husband who typically requests meat with every meal went back for seconds and declared it his new favorite comfort food.

Ingredients

• Yukon gold or Russet potatoes: the starchy varieties create the creamiest mash and hold up well against the savory stew
• Parsnips: add a subtle sweetness and earthy depth to the standard mashed potatoes
• Cremini and shiitake mushrooms: the combination provides different textures and deepens the umami flavor profile
• Fresh rosemary and thyme: these woody herbs infuse the stew with aromatic flavors that complement the earthiness
• Tomato paste: concentrated flavor that adds body and richness to the stew
• Dry red wine: deglazes the pan and adds complexity to the sauce
• Brown lentils: precooked for convenience and adds protein and heartiness
• Flour: creates the perfect thickness for the stew without making it heavy
• Soy sauce: enhances the savory umami notes of the mushrooms

Step-by-Step Instructions

Prepare the root vegetables:

Cut potatoes and parsnips into equal chunks about 1-inch in size to ensure even cooking. Make sure to generously salt the cooking water as this is your opportunity to season the vegetables from the inside out. The fork test is crucial here. When the fork slides in with minimal resistance, they're ready.

Build the mushroom flavor base:

Take your time during this step as it builds the foundation of flavor. Allow the mushrooms to release their moisture and then brown properly before moving on. You want them golden and slightly caramelized which concentrates their earthy flavor.

Develop the sauce:

When adding the tomato paste, let it cook until it darkens in color which indicates the sugars are caramelizing and the acidity is mellowing. This brick red color change signals a deeper flavor development that makes all the difference in the final stew.

Create thickness and depth:

The flour slurry is your thickening agent. Whisk it thoroughly with the broth and soy sauce before adding to prevent lumps. Let it simmer gently to achieve the right consistency without scorching the bottom.

Perfect the mash:

Return the drained vegetables to the hot pot which helps evaporate excess moisture for a fluffier mash. The butter and milk should be at room temperature to incorporate smoothly. Mash until just combined. Overmashing can make potatoes gluey.

Layer and serve:

The presentation matters. Start with a foundation of the creamy mash then ladle the rich stew over top allowing some to cascade down the sides for visual appeal.

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The first time I served this to my extended family, my uncle who proudly calls himself a meat and potatoes guy cleaned his plate and asked about the meat I had used. When I told him it was just mushrooms and lentils, he was genuinely surprised at how satisfying it was without meat.

Brilliant Substitutions

If you cannot find parsnips, sweet potatoes make a wonderful alternative in the mash, offering a similar sweetness with a vibrant color. Celeriac also works beautifully, providing an herb-like quality that complements the savory stew.

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For the mushroom varieties, flexibility is key. While the recipe calls for cremini and shiitake, any combination of wild or cultivated mushrooms works wonderfully. Portobello, oyster, or even dried porcini mushrooms reconstituted in hot water add tremendous depth of flavor.

Make-Ahead Options

This dish actually improves with time as the flavors meld together. You can prepare the entire stew portion up to two days ahead and store in the refrigerator. The potato-parsnip mash is best made fresh, but if needed, it can be made several hours ahead and gently reheated with an additional splash of milk to restore creaminess.

Serving Suggestions

While this dish stands beautifully on its own, a simple green salad with a tart vinaigrette provides a refreshing contrast to the rich stew. For special occasions, consider serving with a crusty sourdough bread to soak up every last bit of the savory sauce.

Frequently Asked Questions

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave, skillet, or saucepan until warmed through.

→ Can I make this dish vegan?

Yes, simply substitute the butter with vegan butter and ensure the milk used is plant-based, such as cashew or almond milk.

→ What wine should I use for the stew?

Use a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth and richness to the stew.

→ What can I use instead of parsnips?

If parsnips are unavailable, you can replace them with carrots or additional potatoes for a slightly sweeter or more neutral flavor.

→ Can this dish be made ahead of time?

Yes, you can prepare the stew and mash separately, store them in the refrigerator, and reheat just before serving. This makes it a convenient option for meal prep.