Wild Mushroom & Red Lentil Stew (serves 2)
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Ingredients:
1/4 cup crimini mushrooms
1/4 cup shiitake mushrooms, stemmed
1 each portabello mushroom, gills removed
olive oil
**If available, use any combination of chantrelle, oyster, hedgehog, or maitake mushrooms.
1/4 each white onion
2 stalks celery
1 each carrot
1/4 cup celery root, peeled & chopped
2 cloves garlic
1 tsp tumeric
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp black pepper
2 cup tomato juice
2 cup water or stock
1 cup red lentils
1/4 cup olive oil
3 Tbsp. soy sauce
salt
pepper
Method:
Toss clean, whole mushrooms with olive oil, salt and pepper. Spread evenly on sheet pan and roast at 400 degrees for 10-15 minutes or until beginning to brown. Remove and cool.
In medium sauce pot, combine onion, celery root, carrot, and celery with some olive oil and saute over high heat for 5 minutes or until beginning to brown.
Add garlic, tumeric, cumin, cinnamon and pepper. Saute an additional 1 minute.
Add tomato juice, water and lentils.
Bring to a boil, reduce heat and simmer 30 minutes or until lentils are soft.
Add rough chopped mushrooms, olive oil, soy, salt and pepper.
Taste for correct seasoning.
PlumpJack Squaw Valley Inn
www.plumpjack.com
1920 Squaw Valley Rd
P.O. Box 2407
Olympic Valley CA 96146
Phone: (530) 583-1576 x422
PlumpJack Cafe Squaw Valley Inn
www.plumpjackcafe.com/plumpjackcafe
www.plumpjack.com
