Plague Doctor’s Autumn Mushroom and Lentil Stew

Name: Plague Doctor’s Autumn Mushroom and Lentil Stew - Gabriela S.
Ingredients: Ingredients; 2 tablespoons olive oil; for browning the mushrooms and softening the vegetables; 1 1/2 pounds mixed mushrooms; such as cremini; white; or shiitake; the main source of earthy texture; 1 medium yellow onion; finely diced; builds the savory base; 2 medium carrots; diced small; add sweetness and body; 2 celery stalks; diced small; bring a fresh; aromatic note; 3 garlic cloves; minced; gives the vegetable base a sharper backbone; 1 tablespoon tomato paste; adds color and concentrated savoriness; 1 teaspoon smoked paprika; gives the broth a gentle smoky edge; 1 teaspoon dried thyme; suits the lentils and mushrooms without dominating them; 1/2 teaspoon freshly ground black pepper; seasons the broth; 1/4 teaspoon red pepper flakes

Plague - Plague Doctor’s Autumn Mushroom and Lentil Stew by Gabriela S. - Recipia

This autumn mushroom and lentil stew is a dark, earthy bowl built around brown lentils, roasted mushrooms, carrots, and a little black garlic. The name comes from its suitably shadowy appearance rather than any historical recipe claim; it is simply a practical, homemade stew with a slightly theatrical name for the Plague category. The mushrooms are browned separately so they keep some texture instead of disappearing into the broth. The lentils make the stew thick without turning it into a purée, and a spoonful of vinegar at the end keeps the whole pot from tasting flat. It is an easy recipe for a cool evening, especially with toasted bread alongside. Prep time: 25 minutes Cook time: 55 minutes Total time: 1 hour 20 minutes Servings: 6 Difficulty: Moderate

Preparation

Method 1. Put the dried lentils in a fine-mesh sieve and rinse them under cold water. Pick out any small stones or shriveled lentils. You do not need to soak brown or green lentils for this recipe. Set them aside while you prepare the vegetables. 2. Wipe the mushrooms with a damp cloth or brush off any dirt. Slice the larger ones into thick pieces and halve the smaller ones. Avoid cutting everything too thin; mushrooms shrink considerably, and thin slices can become soft before they have a chance to brown. 3. Heat 1 tablespoon of the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add half of the mushrooms in a single layer and leave them alone for 3 to 4 minutes. When the undersides are browned, stir and cook for another 2 minutes. Transfer them to a plate, then repeat with the remaining mushrooms and another tablespoon of oil. Crowding the pot makes them release water and steam, which is not disastrous, but it gives the stew a less substantial texture. 4. Lower the heat to medium and add the remaining olive oil. Add the onion, carrots, and celery with 1/2 teaspoon of the salt. Cook for 8 to 10 minutes, stirring occasionally, until the onion is translucent and the carrots have begun to soften. If the bottom of the pot is getting dark before the vegetables soften, add a tablespoon or two of water and reduce the heat slightly. 5. Stir in the garlic, tomato paste, smoked paprika, dried thyme, black pepper, and red pepper flakes if using. Cook for 1 minute. The tomato paste should darken a little and the garlic should smell fragrant, but neither should scorch. Burnt tomato paste is difficult to disguise in a stew. 6. Pour in the red wine, if using, and scrape the bottom of the pot with a wooden spoon. Simmer for 2 to 3 minutes, until the sharp alcohol smell has eased. For a no-wine version, use 1/2 cup of the stock instead and continue with the same step. 7. Add the rinsed lentils, stock, bay leaf, and the remaining salt. Bring the pot to a gentle boil, then immediately reduce the heat to low. The surface should show only a few slow bubbles. Cover the pot partially, leaving a small gap, and simmer for 25 minutes. 8. Stir in the roasted red peppers, black garlic, and half of the browned mushrooms. Continue simmering uncovered for 15 to 20 minutes, stirring every so often, until the lentils are tender but still hold their shape. Older lentils can take longer, so judge by texture rather than the clock. Add a splash of water or stock if the stew becomes thicker than you want. 9. Remove the bay leaf. Stir in the remaining mushrooms, chopped parsley, and red wine vinegar. Taste before adding more salt. The vinegar should not make the stew taste sour; it should sharpen the earthy flavors. If the pot tastes heavy, add another 1/2 teaspoon. If it tastes too sharp, let it simmer for 2 minutes or add a small splash of stock. 10. Let the stew stand for 5 minutes off the heat. This short rest gives the lentils time to absorb some of the broth and makes the consistency easier to judge. If it thickens too much, loosen individual bowls with hot water or stock rather than thinning the entire pot. Serving and practical notes Serve the stew in warm bowls with toasted sourdough, rye bread, or a baked potato. A spoonful of plain yogurt or sour cream works if you like a cool contrast, though it is not necessary. A simple salad of bitter leaves dressed with lemon is useful beside it because the stew is dense and earthy. The most important timing detail is the mushroom cooking. Do not salt the mushrooms heavily before browning them, and do not pile all of them into the pot at once. Salt draws out moisture, and moisture is the enemy of browning. If you only have a medium saucepan, brown the mushrooms in three batches rather than trying to force the process. Black garlic gives the broth a mild molasses-like depth and can usually be found in larger grocery stores or specialty food shops. If you cannot find it, use 1 teaspoon of regular minced garlic in the vegetable base and add 1 teaspoon of soy sauce with the stock. The result will be less sweet and more savory, but it will still work. A teaspoon of mushroom powder can also be added with the tomato paste. For a vegetarian stew, use vegetable stock and check that the wine is suitable if that matters to you. For a vegan version, serve it without yogurt or sour cream. French green lentils may be used instead of brown or green lentils; they tend to stay firmer and may need an extra 5 to 10 minutes. Red lentils are not a good direct substitute here because they break down quickly and turn the stew much smoother. You can make the stew a day ahead. The lentils continue absorbing liquid as they cool, so the refrigerated leftovers will be noticeably thicker. Reheat gently over medium-low heat with 1/2 to 1 cup of water or stock, stirring once or twice. Do not boil it hard, or the mushrooms will become rubbery and the lentils may split. Storage Cool the stew within about two hours and refrigerate it in a covered container for up to 4 days. It can be frozen for up to 3 months, although the mushrooms will be softer after thawing. Freeze it in single-meal portions if possible. Thaw overnight in the refrigerator and reheat in a saucepan, adding liquid as needed. Stir in fresh vinegar or parsley after reheating rather than before freezing. Nutrition Per serving, estimated without bread or dairy toppings: 345 calories, 12 g protein, 11 g fiber, 47 g carbohydrates, 9 g fat, and 8 g sugars. The estimate will vary with the stock, mushrooms, and the amount of oil absorbed during browning. Lentils provide most of the protein and fiber; the numbers are intended as a useful guide rather than a clinical calculation. Frequently asked questions Can I make this mushroom and lentil stew without wine? Yes. Replace the wine with an equal amount of vegetable stock. The vinegar added at the end provides enough acidity to keep the stew from tasting dull. Why are my lentils still firm? Lentils vary with age and storage. Keep simmering them in the stew and check every 5 minutes. If the pot has become dry, add hot stock or water. An aggressive boil will not cook them better; it will mostly break the outside of the lentils while the centers remain firm. Can I use canned lentils? You can, but add them only with the roasted peppers and black garlic, reducing the stock to about 3 cups. Simmer for 15 to 20 minutes so the vegetables can finish cooking and the flavors can come together. Canned lentils are softer, so stir carefully. What mushrooms work best? Cremini or ordinary white mushrooms are reliable and easy to find. A mixture of cremini, shiitake, oyster, or chestnut mushrooms gives more variation in texture. If using shiitakes, remove the tough stems before slicing. Can I make it in a slow cooker? The mushrooms should still be browned in a skillet first. Cook the onion, carrots, celery, garlic, tomato paste, lentils, stock, wine, and seasonings on low for 5 to 6 hours, adding the roasted peppers and browned mushrooms during the final 30 minutes. Finish with vinegar and parsley just before serving.