I love pearl onions, red wine, and mushrooms together. I've often made seitan bourguignon, but last Sunday I decided to go with the green French lentils I had left instead of resorting to a meat analogue. I was not disappointed.
Lentil & Mushroom Bourguignon
1/2 cup lentils, rinsed and sorted (I used French green, but regular brown would be fine, just not as firm)
Put these in a saucepan with enough water to cover. Cook these, covered, with a bay leaf for about 20-25 minutes.
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 cloves garlic, minced
1 cup red wine (I used an old vine cab, but use what you've got as long as it's not too sweet)
1 1/2 cups of vegetable stock (use broth cubes or powder if you don't have stock)
2 Tablespoons of tomato paste (optional, but adds depth)
3/4 pound (1.5 boxes) of baby bello or button mushrooms, sliced
1 bag of pearl onions
1/2 teaspoon dried thyme
salt and pepper
Saute the onion, celery, and carrots together for about five minutes. Add the mushrooms and saute until they have a bit of color and some of the liquid is released (about five minutes). Add the garlic, thyme, and the cooked lentils (the water should be mostly cooked out, so just dump them in the pan. The juice adds flavor here). Take the bay leaf out so you don't have to search for it later.
Make a "hole" in the center of the pan by pushing the vegetables to the sides of the pan. Put in the tomato paste and stir it around, breaking it up and getting some heat to it. Stir in the wine (NOTE: if you have a gas stove, turn the heat off unless you want to run the risk of a flare up. Add wine and then turn the pan back on). Cook for a minute or two to reduce the wine a bit, then add the stock and pearl onions. Cover with a lid and cook for 30 minutes or so, giving the pearl onions time to soak up some sauce and everything to come together. Taste for seasoning after 30 minutes and adjust as necessary.
Normally, I would serve this over mashed potatoes, but I've recently developed a love of the Hasselback potato. Pouring the chunky stew over the potato ensures that it gets in those crannies and you want a knife to cut chunks of potatoes off as you eat. This provides a more substantial feel to the meal, and the crispy bits on the potato add some interest (plus you saved calories from the fat and plant-based milk that you would put in your mash. To cook the potatoes, I just prepped them and rubbed with a tiny bit of olive oil, seasoned with salt and pepper and shoved them in a 425 degree oven for about 45 minutes or so.
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