With the very quick turn in the weather (from warm and sunny autumn days to torrential rain) I am craving comfort food. Rich Mushroom and Lentil Stew Over Creamy Mash is just what I need. A wonderful, warming, hearty supper. Perfect for cold nights and shorter days. I love this dish served in a bowl wrapped in a blanket, sat in front of a roaring fire.
The use of dried porcini mushrooms gives Rich Mushroom and Lentil Stew a rich umami depth of flavour that works perfectly with the red wine.
Rich Mushroom and Lentil Stew Over Creamy Mash is a meal in itself but I do love it with some greenery and Broccoli, Kale and Pea Salad goes perfectly.
Allergy Information – Rich Mushroom and Lentil Stew Over Creamy Mash
Rich Mushroom And Lentil Stew Over Creamy Mash is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Rich Mushroom and Lentil Stew Over Creamy Mash
Always a choose a red wine that you would drink, to cook with. There are lots of amazing vegan red wines available. Just check the website of your local supermarket or store to find suitable wines.
I never peel potatoes, I prefer my mash a little ‘rustic’. You will get a smoother mash if you peel them but I like the texture and flavour and there’s lots of goodness under the skin. It’s entirely your choice if you peel your potatoes, or not.
You may need to add a little more liquid to the cooking lentils. Some lentils take more liquid than others so keep an eye on them!
You can find out exactly when the different varieties of mushroom and veg that are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Rich Mushroom and Lentil Stew Over Creamy Mash
Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 60 minutes
Ingredients – Rich Mushroom and Lentil Stew
20 grams dried porcini mushrooms
200 millilitres hot water
1 medium carrot
1 medium courgette
250 grams chestnut (cremini) mushrooms
2 sprigs fresh sage
4-6 sprigs of fresh thyme (depending on the size)
2 tablespoons olive oil
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon tomato purée (leave out for nightshade free)
200 grams dried green lentils
1 bottle (750 millilitres) vegan red burgundy (or similar dry, fruity red)
200 millilitres vegetable stock
2 tablespoons cornflour
Ingredients – Creamy Mash
1 kilogram floury potatoes (e.g. Maris Piper)
2 tablespoons vegan margarine
2 teaspoons sea salt flakes
0.5 tesaspoon freshly ground black pepper
2 tablespoons unsweetened plant milk (optional)
Method – Rich Mushroom and Lentil Stew
1. Place the dried porcini mushrooms in a small bowl and cover with the hot water to re-hydrate
2. Clean and dice (one centimeter sqaures) the carrot and courgette and quarter the chestnut mushrooms. Finely chop three-quarters of the sage leaves
3. Heat the olive oil in a large pan over a medium heat. Add the carrot and courgette and gently fry for a few minutes. Then add the mushrooms, chopped sage, bay leaves and pull the thyme leaves from the stalk and add them to the pan. Stir well and fry gently for two minutes
4. Coarsely grind the peppercorns using a pestle and mortar. Add the peppercorns to the pan and stir. Add the tomato puree and mix well. Cook for a further two minutes and then add the green lentils and stir well
5. Scoop the porcini mushrooms from the soaking liquid and add them to the pan (slice if they are whole). Strain the porcini soaking liquid and add to the pan. Add the wine and stir well. Put a lid on the pan and bring to a simmer. Lower the heat to a gentle simmer and simmer for 30 minutes, stirring to ensure no sticking
6. Add the vegetable stock and simmer for a further 30 minutes, until the lentils are soft. Stir occasionally to ensure no sticking
7. Place the cornflour in a jug and slake with a few tablespoons of cold water. Ensure there are no lumps. Add to the pan and stir well until the stew thicken
8. In a small pan add 1 tablepoon of vegan margarine over a low heat. Once melted add the remaining sage leaves and fry gently on both sides until crispy
9. Serve the Rich Mushroom And Lentil Stew Over Creamy Mash with the crispy sage leaves on top.
Method – Creamy Mash
1. Whilst the stew is cooking clean the potatoes and cut into even sized chunks (I usually cut to approximately 4 centimetres across)
2. Place the potatoes in a large pan and just cover with cold water. Add 1 teaspoon of sea salt flakes to the pan, put the lid on a place on a medium-high heat
3. Bring the pan to a boil, remove the lid and reduce the heat to a simmer. Simmer the potatoes until the potatoes are soft (usually around 12-15 minutes)
4. When the potatoes are soft drain them and place them back in the pan on a very low heat to remove all moisture. This should only take a few seconds
5. Add the margarine, 1 teaspoon sea salt flakes and freshly ground black pepper and mash until smooth. If you want a softer mash add a few tablespoons of unsweetened plant milk
6 Serve on a large plate and spoon the Rich Mushroom And Lentil Stew Over Creamy Mash, scatter the crispy sage leaves across the top.
