Lentil Mushroom Casserole with Dumplings
Source of Recipe
Jody told me hers then I made up my version
List of Ingredients
- 2 onions, chopped
- olive oil
- red wine or sherry
- 4 porcini mushrooms
- sprinkle of dried sage
- sprig of rosemary or a bay leaf
- 6 large sliced mushrooms
- a small handful enoki, chopped
- 1 large carrot, chopped
- 1 stalk celery (optional) chopped
- 1/2 tbsp veg stock powder
- pepper
- 2 cups vegan stock (can make up with powder + water)
- sprinkle of dried thyme
- 1 cup wilted, shredded spinach (I took it out of the freezer and thawed it in the stock)
- 1 cup polenta
- 2 cups brown or french lentils, soaked and cooked
Instructions
- Fry onions in oil until transparent. Deglaze with sherry or red wine. Meanwhile be soaking 4 porcini (or ****take)mushrooms in a bowl with a small amount of water
- Add onions to slowcooker along with sage, rosemary (or bay), mushrooms (large, enoki and sliced porcini), carrot, celery, mushroom soak-water, veg powder, lentils (water and all) and pepper.
- Cook on the high setting for 4 hours.
- When stew nearly finished, preheat oven to 180C. Bring vegan stock to boil on stove adding in thyme and spinach (thawing spinach if necessary)
- When boiling add 1 cup polenta, turn heat down low and stir constantly until mixture thickens (about 2 min)
- Turn off heat. Use icecream scoop to make dumplings on a lined (lined is imperative!!) baking tray
- Place in oven for 12 minutes (actually mine took a little longer I found more like 20 so it depends on oven.
- Top each serve of stew with 3 dumplings and be seriously respected for kitchen prowess.
Final Comments
If you cant be bothered making dumplings, mashed potato is another good way to have the stew
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