This lentil mushroom stew is the ultimate cozy 1-pot stew for your upcoming family gatherings this cold season. It combines 4 different types of mushrooms and gets cooked in a savory broth of dried mushrooms and miso paste for extra deep flavors. If time allows, let it cook a little longer. This dish only gets better the longer it simmers.
Key ingredients and substitutions
- Dried mushrooms: They set the foundation for the entire dish by creating a rich, flavorful broth that brings depth to the stew. I used dried porcini mushrooms but dried shiitake mushrooms work just as well, and might be more easily available. You can typically find them sliced and dried in little sachets at most grocery stores or specialty markets.
- White miso paste: Also known as shiro miso, it adds a salty, umami punch to the broth. Feel free to use brown miso paste for an even more intense flavor.
- Tamari: This gluten-free soy sauce naturally seasons the lentil mushroom stew and enhances the overall flavor. Use regular dark soy sauce if you're not gluten-free.
- Mixed mushrooms: I used white button mushrooms, brown cremini (baby bellas), oyster mushrooms, and shiitakes for a variety of flavors and textures. Portobellos would be a great substitute, or just use brown cremini mushrooms to keep it simple.
- Canned brown lentils: For added protein without any extra effort. You can substitute them for dry green lentils. Simply add an extra cup of liquid (it will be soaked up by the lentils).
- Coconut milk: Use a can of full-fat canned coconut milk for a creamy, silky texture. Don't worry, it won't be overpowering as the broth itself is pretty intense.
Elo's tips
- Clean the mushrooms with a damp paper towel or use a soft mushroom brush to remove any dirt. Don't forget to trim off the stems and remove those of shiitake mushrooms which are though and woody.
- Let the stew simmer for longer if time allows. This allows the coconut taste to fade and intensify the mushroom flavor.
- Serve over mashed potatoes for an extra comforting dish where the sauce mixes with the potatoes. It very much reminds me of mushroom gravy with potatoes.
Step-by-step instructions
- Step 1: Make the broth. In a saucepan, combine the miso paste and tamari with warm water. Give it a quick stir to help the miso dissolve in the water. Then, add in the dried mushrooms. Let it simmer gently while you prepare the rest of the mushrooms.
- Step 2: Prep the mushrooms. Clean the mushrooms as described above. Cut the button mushrooms, brown mushrooms, and shiitake into quarters or bite-sized pieces, and the oyster mushrooms into slices.
- Step 3: Sauté the onion and garlic in a large pot or Dutch oven with olive oil until fragrant. Then, add the prepared mushrooms. Cook for about 7 minutes, stirring regularly until the mushrooms shrink in size, soften, and take on a shiny appearance.
- Step 4: Simmer. Pour the broth into the pot with the mushrooms through a fine-mesh sieve to strain out the dried porcini mushrooms. Stir in the coconut milk and bay leaf and simmer uncovered over medium heat for 45 minutes. The stew will darken in color and thicken slightly as it cooks.
Storage and reheating tips
You can store leftover lentil mushroom stew in an airtight container in the refrigerator for up to 4 days. Keep in mind that the mushrooms may become a bit gummy after that time. The stew will also thicken as it cools due to the coconut milk’s fat content.
To reheat, simply warm the stew over medium heat on the stove until it reaches your desired temperature.
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The recipe
Lentil Mushroom Stew (With Miso)
This vegan lentil mushroom stew is a hearty one-pot meal simmered in a rich miso broth that's perfect for the cold season!
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Servings: 4
Ingredients
For the miso broth
- ¼ cup (10 g) dried porcini mushrooms
- 2 cups (480 ml) warm water
- 2 tablespoons white miso paste sub brown miso
- 2 tablespoons tamari dark soy sauce, gluten-free if needed
For the stew
- 1 onion
- 2 garlic cloves
- 2.2 lb (1 kg) mixed mushrooms I used white button, brown, shiitake, and oyster mushrooms
- 1 tablespoon olive oil
- 14 oz (400 g) canned coconut milk
- 1 bay leaf
- 28 oz (800 g) canned brown lentils 2 cans
Instructions
Make the miso broth: Add the dried porcini mushrooms, warm water, miso paste, and tamari to a saucepan. Simmer over low-medium heat while you prep the mushrooms.
Prep the mushrooms: Clean the mushroom caps with a mushroom brush or a damp paper towel. Remove the shiitake stems. Cut the brown, button mushrooms and shiitake into quarters. Slice the oyster mushrooms.- Sauté the onion & garlic: Finely chop the onion and mince the garlic. Heat a large pot or Dutch oven with olive oil. Sauté the onion for 2 minutes over medium-high heat and stir until fragrant. Add in the garlic.
Sauté the mushrooms: Add the mushrooms to the pot. Stir until coated with oil and sauté for 7 minutes over medium-high heat, stirring regularly until they are soft and golden.
Simmer: Pour the miso broth into the pot through a fine-mesh sieve to remove the porcini mushrooms. Stir in the coconut oil and the drained and rinsed lentils. Add in a bay leaf and simmer for 45 minutes over medium heat.
Adjust seasoning with salt if needed. Serve over creamy mashed potatoes.
Nutrition
Serving: 1serving (without potatoes) | Calories: 615kcal | Carbohydrates: 69g | Protein: 28g | Fat: 30g | Saturated Fat: 22g | Fiber: 25g | Sugar: 15g
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