Pork, Lentil, and Mushroom Stew (5)
3 cups water
1 1/2 cups lentils
1 cup dried wild mushrooms, re-hydrated in 2 cups water
8 ounces leftover pork (2 cups), cut into bite-sized chunks
3 cups gravy
1 large yellow onion, peeled, coarsely chopped, and caramelized
1carrot, peeled and sliced
3 tablespoons chopped fresh sage
1 bay leaf, cracked
1/2 pound button mushrooms, stems trimmed
Kosher salt
Cracked pepper
Rinse lentils and sort out pebbles. Fill a 4-quart saucepan with water, add lentils, and cook over medium heat, covered, for 30 minutes. Meanwhile, re-hydrate the dried mushrooms in water. Mix the meat with gravy and set aside to let flavors blend. Caramelize the onions. Drain the lentils (save the water) and put them in a large stew pot. Add the mushrooms, with their water, the meat and gravy mixture, and 1 cup lentil water. Turn the heat to medium low and begin the incredibly aromatic simmering. Add the carrots and herbs, cover the pan, and simmer for 10 minutes. Uncover, turn the heat down to low, and barely simmer another 20 minutes. (If you are serving biscuits, this is the time to mix and bake them.) If the stew thickens too much as it simmers, add some of the lentil water. Add the sliced mushrooms and simmer another 15 minutes. Taste the stew (carefully, it's very hot.) Add salt if necessary and 3 turns of freshly ground pepper. Ladle the stew into large, warm bowls.
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3 cups water
1 1/2 cups lentils
1 cup dried wild mushrooms, re-hydrated in 2 cups water
8 ounces leftover pork (2 cups), cut into bite-sized chunks
3 cups gravy
1 large yellow onion, peeled, coarsely chopped, and caramelized
1carrot, peeled and sliced
3 tablespoons chopped fresh sage
1 bay leaf, cracked
1/2 pound button mushrooms, stems trimmed
Kosher salt
Cracked pepper
Rinse lentils and sort out pebbles. Fill a 4-quart saucepan with water, add lentils, and cook over medium heat, covered, for 30 minutes. Meanwhile, re-hydrate the dried mushrooms in water. Mix the meat with gravy and set aside to let flavors blend. Caramelize the onions. Drain the lentils (save the water) and put them in a large stew pot. Add the mushrooms, with their water, the meat and gravy mixture, and 1 cup lentil water. Turn the heat to medium low and begin the incredibly aromatic simmering. Add the carrots and herbs, cover the pan, and simmer for 10 minutes. Uncover, turn the heat down to low, and barely simmer another 20 minutes. (If you are serving biscuits, this is the time to mix and bake them.) If the stew thickens too much as it simmers, add some of the lentil water. Add the sliced mushrooms and simmer another 15 minutes. Taste the stew (carefully, it's very hot.) Add salt if necessary and 3 turns of freshly ground pepper. Ladle the stew into large, warm bowls.
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