Maesil Mushroom Lentil Stew

Maesil Mushroom Lentil Stew

Corinn Blackwell
Beans Peas and Lentils, Soups & Stews, Dinner

Unlike any lentil soup you’ve had before with a prominent fruity, earthy profile and a tart brightness.

Maesil Mushroom Lentil Stew

Serves 4 - 5

Here’s a secret I haven’t shared with many people. When I was at NYU I considered becoming a food historian because I love food and I love history. Though I didn’t follow that path, it’s something I think about often. Over the last few years, there have been a slew of creators who have chosen to cook recipes from history and share the history behind what they have cooked. I love that, it’s everything twenty year old me wishes I had the guts to do at NYU. This recipe was adapted from my original lentil stew (recipe here) and also inspired by one such historical recipe from History Tasting by Max Miller in the “How to Eat Like an Ancient Stoic” episode on YouTube. I like to serve this with olive bread.

“Recipe Tips:

*1. ”
 

Ingredients

45ml (3 T) olive oil

300g (3 – 4 large) king oyster mushrooms, sliced

150g (5 – 6 medium to large) shiitake mushrooms, sliced in half then turned and sliced 0.25 in thick

400g (1 large) onion, diced

280g (about 1 c) carrot, small dice

8 garlic cloves, minced

20g (1 T) tomato butter (recipe here) or tomato paste

9g (1 T) ground coriander

4g (1 t) ground black pepper

1 bay leaf

454g (1 lb) brown lentils, rinsed

30g (2 T) mushroom bullion

2g (0.50 t) kosher salt

1,900ml (9.5 c) water

8 springs of cilantro 

Finishing

30ml (2 T) Chinese black vinegar

40ml (2 T + 1 t) soy sauce

40ml (2 T + 1 t) maesil

2g (0.50 t) kosher salt

Method

1.      Heat a large pot over medium-high heat.

  • Add the olive oil and heat for 30 seconds.

  • Add all the mushrooms and saute for 7 – 10 minutes or until well browned.

  • Add the onion, carrot, garlic and a pinch of salt. Saute for 5 – 7 minutes longer or until softened.

  • Add the tomato butter and saute for 1 minute longer.

  • Add the coriander, pepper and bay leaf and saute for 30 seconds.

  • Increase the heat, add the lentils, bullion, salt and water stirring to combine well.

  • Place the cilantro on top, cover and bring to a boil.

  • Reduce to a simmer and cook for 25 minutes or until the lentils are soft.

Do not stir the cilantro into the stew.

  • Remove and discard the cilantro

  • Add the vinegar, soy, maesil and salt.

  • Simmer for 10 minutes longer and adjust seasoning as desired.

2.      Serve with olive bread.

Our Daily Bread - Tofu Bagels

Our Daily Bread - Tofu Bagels

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