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mushroom and lentil stew with olive oil biscuits

mushroom pot pie with olive oil biscuits

I’m finding it a bit startling that it’s already mid-February. It seems like my winter hibernation is flying by. On the one hand, I can’t wait to step outside one morning and remember what it’s like to feel the sun’s warmth, not wear quite so many layers, and stop feeling this constant chill in my bones. I keep thinking about how beautiful our yard looks when everything is in bloom. We are taking turns flipping through the seed catalog, deciding on how to improve on last year’s garden, and we just signed up for our CSA

But truthfully I’m also really savouring this time of year. I know it’s fairly dark and gloomy, and we’re all tired of trudging through the snow and biting winds. I do however love staying inside and watching the snow fall (like the crazy amount we got last Sunday), having hot chocolate and marshmallows, and catching up on reading the ever-growing stack of books beside my bed. Winter for us also means a trip home for the annual family sleigh ride at the farm next to my uncle’s place, so that’s what we are up to today. Happy long weekend friends <3 

mushroom pot pie with olive oil biscuits

mushroom pot pie with olive oil biscuits

mushroom pot pie with olive oil biscuits

mushroom pot pie with olive oil biscuits

mushroom pot pie with olive oil biscuits

mushroom and lentil pot pie with olive oil biscuits (vegetarian, vegan)

serves 3-4

(about 5) 10 g dried shiitake mushrooms, soaked in 1 cup of water, then sliced (keep soaking liquid)
1 lb mixed mushrooms, sliced (about 4 cups)
1 yellow onion, sliced (1 cup)
5 cloves garlic, minced (2 tablespoons)
1/2 teaspoon dried thyme
1/4 teaspoon chili flakes
1/2 tablespoon mild, light miso paste
1 tablespoon tomato paste
2 tablespoons all purpose flour
1/2 cup / 100 g de puy lentils
1 cup dark lager (I used this one)
1 tablespoon balsamic vinegar
1 tablespoon tamari
2 cups veg stock
salt and pepper

biscuits

1/3 cup / 50 g whole wheat flour
2/3 cup / 100 g all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
freshly cracked black pepper
1/8 teaspoon dried thyme
1/4 cup olive oil
1/2 cup non-dairy milk

1 tablespoon non dairy milk + 1/2 teaspoon maple syrup

Preheat your oven to 400F fan (425F regular).

In a wide soup pot or oven safe casserole dish, heat a splash of oil over medium high heat. Add 1/3 of the mushrooms (don’t overcrowd the pan) and just let them sit for a couple minutes before stirring. Stir occasionally until they have reduced considerably and are a deep golden brown. Scrape into a bowl, then repeat with the remaining mushrooms. Once the mushrooms are all cooked and set aside, lower the heat to medium low then add a bit more oil and the onions to the pan, stirring occasionally. Once they have softened slightly (about 5 minutes), add the garlic, thyme and chilies. Cook for 2 minutes, then add the miso and tomato paste, flour, and lentils, stirring to coat, followed by the lager, balsamic vinegar, and tamari, scraping up anything stuck to the bottom of the pan. Simmer for one minute then add the veg and mushroom stocks along with salt, pepper, and the cooked mushrooms. Cook partially covered until the lentils are tender and the sauce has thickened slightly, about 20 minutes. If you cooked this in a pot, transfer now to an oven safe casserole dish.

Biscuits: whisk together the dry ingredients in a small bowl. Whisk together the wet ingredients in a measuring cup. Add the wet to the dry, and mix with a spatula just until combined. Pull batter onto a lightly floured surface, pat into a circle 1 inch high, and dust lightly with flour. Using a 2 inch biscuit cutter, cut circles in the batter, pushing together the scraps as needed to make 7 biscuits. Place evenly across the top of the mushroom stew. Brush with maple/non-dairy milk mixture, sprinkle on some flaked salt, and place in the oven for 16-18 minutes, or until biscuits are golden brown.

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