Mushroom & Lentil Bolognaise Stew

With Winter smacking us in the face this week, I felt the need for a nice thick, warming stew. But having had (what I considered to be) too much meat for some days prior, I wanted something plant-based… that would satisfy me.

Knowing how damned good legumes are for us (very high fibre and plant-based protein) and having a bag of mushrooms in the fridge that I knew needed to be used up, I began the search for a recipe but as usual, nothing I found comprised a vast array of veggies. So, true to form, I ended up adapting; fusing two different recipes together: one Thermomix Lentil & Veg Stew with a Mushroom & Lentil Bolognaise recipe on taste.com.au.

While I chose to make this using my Thermomix, it could be easily replicated by non-Thermie cooks because it’s a one-pot recipe. But a word of warning to Thermomix users: the quantities I used brought the bowl contents right up to the maximum (2 litres) so if you’re a little reticent, perhaps halve the quantities. It will still result in a decent amount of stew.food fervour

Grab the following:

35ml extra virgin olive oil, 1 onion, 2 garlic cloves, 1 large carrot, 1 stalk celery, 2 potatoes, 170gm uncooked brown lentils, 200gm button mushrooms, 2 tablespoons Thermomix vegetable stock paste + 600gm water (non-Thermies use 700-800ml vegetable stock), 2 bay leaves, 400gm passata (or entire contents of a 400gm tin of tomatoes)

Thermomixers: Add the onion (quartered) garlic cloves, roughly chopped carrot and celery to the bowl and chop for 5 seconds @ Speed 5. Scrape down sides then cook for 3mins @ 100ºC on reverse Speed 1. Meanwhile, dice the potatoes and roughly chop the mushrooms. Scrape down the sides of the bowl, add the potatoes, mushrooms, lentils, stock paste, water, bay leaves and passata (or tomatoes). Stir gently before locking the lid in place and cooking for 45 minutes @ 100ºC on reverse Speed ‘Stir’, with the MC off and the basket (or a light dishcloth draped) over the top to catch splatters.

Stovetop Cooks: Finely chop the onion, garlic, carrot and celery, then warm the olive oil in a large saucepan over a medium heat. Add the veg and cook for 3-5 minutes (until onion has softened) stirring occasionally while you dice the potatoes & roughly chop the mushrooms. Add the potatoes, mushrooms, lentils, stock, bay leaves and passata (or tomatoes) to the saucepan and bring to a gentle boil before reducing to a simmer, partially covered for approximately 40 minutes.

Allow the stew to rest for at least 5 minutes (ThermoServers are the perfect receptacle) before serving so that the some fluid may be further absorbed by the lentils. It’s a perfect meal on its own, or with spiralised zucchini noodles, but you could add some pasta if you feel that you need “carbo-loading” 😉

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Quick Chicken Mushroom Stew

I LOVE a quick meal. Usually I’ll spend more time on Google looking for a recipe (to adapt!) than I’ll end up spending on the actual cooking process.

Last night I had two boneless chicken thighs to thawed and knowing my button mushies were only days away from turning funky, I searched “chicken mushroom recipes” and found a great, easy recipe on BBC Good Food (here’s the link to the original recipe).Food Fervour

Because I didn’t have all the required ingredients, and because I prefer a higher vegetable content in my meals anyway, I made some changes. (What’s new?!) I used the following:

2 (large) boneless diced chicken thighs, about 1 heaped tablespoon of cornflour, 1-2 tablespoons coconut oil, about 1 heaped tablespoon diced bacon, 1-1½ cups roughly chopped button mushrooms, 250mls chicken stock, approximately 1 tablespoon rice wine vinegar, 1 large chopped shallot, 1-1½ cups broccoli florets, 1 large thickly chopped zucchini.

While half of the coconut oil heats up in the frypan (over medium heat) coat the chicken in the cornflour. (You can do this one of two ways: the sustainable but messy method is to put them together in a bowl and use your hands to coat the chicken, or you could pop the meat & flour in a plastic bag, seal it, then jiggle the contents around until the job is done. I only chose the latter this time around because I had a plastic (food) bag I was about to dispose of.) Chuck the contents in the frypan and cook until the chicken is sealed and browned. Remove from the pan.

Add the rest of the coconut oil, the bacon and the mushrooms and cook, stirring, until the mushrooms soften. Pour in the stock and vinegar, scraping any cornflour from the frypan base and mix it through the liquid (the meagre amount of cornflour used in this recipe means the stew won’t be ‘thick’ in texture). Bring the chicken back to the mix and cook for about 10 minutes, stirring occasionally. Add the shallot, broccoli & zucchini and cook until the broccoli has turned a brilliant green (brighter than it was when raw) – no more than 5 minutes or you risk overcooking the greens. And that’s just no good!

Serve immediately, seasoning if you wish. This will feed two not-so-hungry people but I imagine it would satisfy the ravenous if served over rice. Because I felt like being ‘starchy-carb-free’ at the time, I managed to inhale the entire dish …by going back for seconds 😉 Umah!