Lentil Mushroom Stew over Mash (Print Version)
# Ingredients:
→ Potato-Parsnip Mash
01 -
1 lb Yukon gold or Russet potatoes, partially peeled
02 -
1 lb parsnips, peeled
03 -
1/2 cup milk of choice (e.g., unsweetened cashew milk)
04 -
2 Tbsp butter or vegan butter
05 -
1/2 tsp kosher salt
06 -
2 tsp chopped fresh rosemary
→ Lentil and Mushroom Stew
07 -
2 Tbsp extra-virgin olive oil
08 -
1 yellow onion, diced
09 -
8 oz cremini mushrooms, sliced
10 -
8 oz shiitake mushrooms, stemmed and torn
11 -
3 garlic cloves, minced
12 -
3 Tbsp tomato paste
13 -
1/2 cup dry red wine
14 -
1 Tbsp plus 2 tsp chopped fresh rosemary, divided
15 -
6 thyme sprigs
16 -
1 tsp kosher salt, divided
17 -
1/2 tsp black pepper
18 -
2 cups vegetable broth
19 -
2 Tbsp flour
20 -
2 Tbsp soy sauce or tamari
21 -
1 cup cooked brown lentils
# Instructions:
01 -
Cut potatoes and parsnips into equal-sized chunks. Place them in a large pot, cover with cold water, and generously salt. Bring to a boil and simmer until fork-tender, about 20 to 30 minutes.
02 -
Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and mushrooms; cook until the onion softens and the mushrooms are golden, about 8 minutes. Add minced garlic and tomato paste; cook until the tomato paste turns brick red, about 2 to 3 minutes.
03 -
Add red wine, 1 Tbsp rosemary, thyme sprigs, 1/2 tsp salt, and black pepper to the skillet. Bring the mixture to a simmer, and cook until the wine reduces by half.
04 -
In a bowl, whisk together the vegetable broth, flour, and soy sauce. Pour the mixture into the skillet, and simmer until the stew thickens, about 6 to 7 minutes. Stir in the cooked lentils and remove thyme stems. Reduce heat to low.
05 -
Drain the boiled potatoes and parsnips and place them back in the hot pot. Add milk, butter, the remaining 1/2 tsp salt, and 2 tsp rosemary. Use a potato masher to mash thoroughly. Adjust seasoning to taste.
06 -
Divide the potato-parsnip mash evenly among 4 plates. Spoon the lentil and mushroom stew over the top. Garnish with additional rosemary or thyme if desired.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave, skillet, or small saucepan.