Ingredients

Instructions

  1. Prep (before heat): Dice leek; slice carrots; mince most of the garlic; grate the remaining garlic to a paste; chunk stewing mushrooms; peel pearl onions; tear maitake into fronds.
  2. Brown mushrooms + onions (2 batches): Heat a large Dutch oven over medium-high with a portion of the olive oil. Add half the stewing mushrooms and half the pearl onions in a single layer. Brown deeply, about 5–7 minutes, then set aside. Repeat with remaining mushrooms/onions.
  3. Build the base: Lower to medium. Sauté leeks and carrots with a pinch of salt until soft, about 5 minutes. Add minced garlic (30 sec), then tomato paste (1 min). Stir in flour until it coats the vegetables and turns blonde, about 1 minute.
  4. Simmer with lentils: Add wine, scraping the bottom of the pot. Add vegetable broth, tamari, thyme, bay leaf, and brown lentils. Return the browned mushrooms/onions to the pot. Simmer gently, cover ajar, for 30–45 minutes until lentils are tender.
  5. Finish seasoning: Taste and adjust with more tamari or salt. Off heat, stir in the reserved grated garlic paste.
  6. Crispy maitake: Right before serving, sear maitake fronds in a hot skillet with a little fat until deeply browned and crisp. Season with salt and a pinch of smoked paprika.
  7. To serve: Spoon over mashed potatoes and top with the crispy maitake and fresh parsley.

Plating & Garnishing

  • Base: Spoon the rich stew over a bed of creamy mashed potatoes.
  • Finish: Crown with crispy maitake fronds, fresh parsley, and a crack of black pepper.

Safety & Quality: This stew keeps well for up to 4 days refrigerated. Reheat gently on the stove with a splash of broth to loosen the sauce.