Lentil and mushroom stew served with mashed parsnips and potatoes

Lentil and mushroom stew served with mashed parsnips and potatoes - a perfect warm meal for cold winter days. A stew with a mix of champignon and shimeji mushrooms, with lentils, well seasoned, served with a creamy mashed parsnips and potatoes. With such a dish, even a hardened carnivore can be satisfied.

It's perfect for cold days, full of flavors, it's relatively easy to make, and I promise it will reach your hearts.

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Portions: 6

Preparation time: 15 minutes

Cooking time: 45 minutes

Ingrediente:

• 7 medium white potatoes

• 5 parsnips

• 100 g of green lentils

• 700 g of champignon mushrooms

• 150 gr shimeji mushrooms

• 2 white onions

• 3 cloves of garlic

• 3 sprigs of fresh rosemary

• 1 teaspoon dried thyme

• 2 tablespoons of tomato paste

• 1 and 1/2 cups vegetable stock

• 2 tablespoons of soy sauce

• Pepper to taste

• 2 tablespoons of flour

• 1 teaspoon cornstarch

• 2 tablespoons dry red wine

• Salt to taste

• 2 tablespoons of butter

• 5 tablespoons of olive oil

Method:

1. In a small pot put the lentils to cook, for about 25-30 minutes.

2. Then peal the potatoes and parsnips, cut them into pieces of the same size and boil them with a little salt for about 30 minutes or until they are very soft.

3. Finely chop the onions and thinly slice the champignon mushrooms, I left the shimeji ones as they are, I just cut off the root because it's hard. In a pan with a little olive oil, sauté the onions and mushrooms for about 10 minutes until the mushrooms are soft and slightly caramelized. Then add the tomato paste and garlic, mix well and let them cook for another 5 minutes.

4. Add the wine, rosemary, thyme, salt and pepper and let it cook for about 2 minutes, until the wine has reduced by half.

5. In a smaller bowl, mix the vegetable stock, soy sauce, flour, starch and pour the mixture into the pan, let it cook for about 8 minutes, until the sauce thickens.

6. Add the cooked lentils, mix well and remove the pan from the heat.

7. Drain the water from the pot of potatoes and parsnips, but not all of it, leaving aside a quarter of the water. Add the butter, salt and olive oil. Using a potato masher, mash the vegetables well until they reach the desired consistency.

8. To serve, put a few spoonfuls of puree on the plate and put the mushroom stew on top, along with a glass of red wine.

9. Enjoy!