Chanterelle and Lentil Stew

Daria Souvorova

1 hour
serves: 4-6

Chanterelle mushrooms are my favorite! My mom used to go hiking in the late summers and bring me jars full of freshly boiled Chanterelles, but she has not been able to find them of late…however, the addiction has been formed! I must have them every September, I must! So I buy fresh mushrooms when I can find them and keep dried mushrooms in stock at all times!

Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms.  I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!

Love the lentil idea but don’t have Chanterelles? Try out my Braised Tomato and Red Wine Lentils!

We served the dish with some Kalamata Olive and Rosemary Baguette and Baked Tomatoes for a delicious autumn meal.

Ingredients:

• 5 shallots, thinly sliced
• olive oil
• 4 cups dry Chanterelle mushrooms, re-hydrated in 4 cups water (reserved)
• 4 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 2 cups Puy or other green lentils, rinsed and drained
• 2 cups red wine
• 4-5 sprigs thyme, stems discarded
• 4-5 sprigs oregano, leaves chopped
• 4-5 teaspoons chicken or beef broth concentrate
• 6 cups water
• salt and pepper

1. Sauté shallots in some olive oil in a Dutch Oven, 3-5 minutes.
2. Meanhwile, bring the chanterelle and water to a biil in a small pot Set aside to steep for 10 minutes.
3. Drain mushrooms, reserving water.
4. Add mushrooms, sauté for 5 minutes. Add garlic, sauté for 1 minute longer.
5. Add lentils, broth concentrate, and tomato paste. Mix until lentils are completely coated in the oil and tomatoes.
6. Deglaze with wine.
   Add mushroom water, water, and herbs.
7. Simmer for 30-40 minutes until soft. Season with salt and pepper.
   adjust taste.