(10 votes, average: 2.80 out of 5)
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Puy Lentil and Wild Mushroom Stew
This recipe came from Eric’s late mother, Morna. She always served this comforting, savoury stew with rustic bread and dollops of crème fraîche.
Serves : 4
Prep : 10 minutes
Cook : 25 minutes
- 250g Puy lentils
- 1 litre vegetable or mushroom stock
- 40g butter
- 150g sliced shallots
- 2 cloves garlic, crushed
- 250g wild mushrooms, any sort
- 2 bay leaves
- 2 sprigs thyme
- Salt and pepper
- Creme fraiche to serve
Method
- Rinse and drain the lentils, and put them into a large pan with the stock. Bring to the boil and reduce the heat to a simmer.
- Meanwhile, melt the butter in a large frying pan set over a medium heat. Add the shallots and garlic and cook for a few minutes before adding the mushrooms. Cook until the mushrooms are softened, then tip the contents of the frying pan into the pot of lentils.
- Add the the bay leaves and thyme and simmer the stew for about thirty minutes, stirring from time to time, until the lentils are tender. Taste for seasoning, and if necessary add a little water to to give a soupy consistency. Serve with a dollop of crème fraîche in each bowl.
Credits
Kindly donated by Eric’s mother, Morna; photos by Otherwise for Wild Food UK
COMMENTS
Really enjoyed this though I didn’t have wild mushrooms so I substituted with shop bought. Will definitely make this again.
Made locally-picked Chanterelle & Split Mung Bean (Moong Daal Chilka), with onion, garlic, my own Thyme and Rosemary with vegetable seasoning. Delicious and filling! Preserved the rest very hot into sterilised 500ml cook-in sauce jars, “vacuum sealed”.
Did the same with 400gm of Chicken of The Wood picked the same day…. the boletes are just starting. Praying for a week of dry warm weather now… could be a bumper crop of B. Edulis and B. Badulus this Aug. Have already found a few B. Subtomentosus(?), c.6cm dark tan cap, very yellow gills, slight red tinged stem worth preserving with some of the chanterelles for later use…. in the next few weeks or month. Shropshire
I have spent a very long time in the highlands of Scotland and in S.W. France and since I was 16 have been eating wild food. I am longingly looking at what looks like blusher mushrooms but they do not have a bulbous bottom ?!? They are very tempting when you are in a wee caravan and have been since the beg. of May : I am so tempted!!! Anything rather than have to go to Tesco. Any advice??? :}
I’m afraid the best advice is don’t eat them if you are not 100% sure. Send us some photos of the stem, gills and cap and we’ll try to ID them for you. Send them to [email protected]
Humm I’m sure this could all be done in same pot it’s just timing 🫣🤗🙏🏼
You’re quite right, you could fry everything and then add the lentils, stock and water, this is just the way I cook it. I don’t think you can go far wrong straying from this simple recipe to suit your wants or needs.