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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



1. 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
   
2. 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.
   
3. Cook on the high setting for 4 hours.
   
4. When stew nearly finished, preheat oven to 180C. Bring vegan stock to boil on stove adding in thyme and spinach (thawing spinach if necessary)
   
5. When boiling add 1 cup polenta, turn heat down low and stir constantly until mixture thickens (about 2 min)
   
6. Turn off heat. Use icecream scoop to make dumplings on a lined (lined is imperative!!) baking tray
   
7. Place in oven for 12 minutes (actually mine took a little longer I found more like 20 so it depends on oven.
   
8. 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