Shiitake Mushroom Stew with Lentils and Leeks
Dried shiitake mushrooms are a solid pantry staple to keep on hand for their deep umami flavor and smooth, meat-like texture. They do take a little time to rehydrate but, on the plus side, the soaking liquid doubles as a full-bodied cooking liquid. For this recipe leeks are sautéed while the mushrooms are soaking, then the mushrooms and their flavorful liquid are added to the pot along with lentils and rosemary. The resulting stew is simple to make yet robust in flavor, with a topping of herbs and yogurt for brightness and toasty bread slices—or bread bowls if you are in the mood—for the perfect crunchy accompaniment.
Ingredients
- 1 oz dried shiitake mushrooms
- 2½ cups boiling water
- 2 tbsp extra virgin-olive oil plus more for bread
- 2 leeks, light-green and white parts cut in half lengthwise then sliced into half moons and throughly washed
- Kosher salt and pepper
- ½ cup dry white wine
- ½ cup brown or green lentils
- 1 tbsp rosemary chopped
- 1-2 cloves garlic
- 4 slices crusty bread or 2 sourdough bread bowls
- Plain yogurt for serving
- Leafy herbs such as parsley, cilantro, and mint for serving
Instructions
- Preheat oven to 350°. Place mushrooms in a medium bowl and pour over boiling water. Set aside.
- Heat olive oil in a Dutch oven over medium-low heat. Add leeks, ½ tsp salt, and ¼ tsp pepper and cook for 10-15 minutes, stirring occasionally, until softened and starting to brown. Stir wine into the pot then add lentils and rosemary. Strain mushrooms and add the soaking liquid to the pot. Cut mushrooms into bite-sized pieces, discard stems, and add to the pot.
- Increase heat to medium and bring to a simmer then cover and transfer to oven. Cook of 20 minutes or until mushrooms and lentils are tender.
- Meanwhile, rub garlic cloves onto bread and brush with olive oil. Place on a sheet pan and place in the oven to toast for the final 4-5 minutes of the stew cooking.
- Divide stew amongst bowls. Sprinkle with herbs and top with a dollop of yogurt.