Ingredients

The following ingredients have 8 Servings
  • 2 1/2 lb (1.15kg) Russet or Yellow Finn Potatoes (washed and sliced to 1/4" thick pieces (skins on), about 5 medium potatoes)
  • 3 Cloves Large of Garlic (skinned and smashed)
  • 2 tsp Sea Salt (divided)
  • 3/4 C (180g) Milk + 1 Tbs Apple Cider Vinegar (both at room temperature, I use cashew milk )
  • 3 Tbs Unsalted Butter (Earth Balance or olive oil for vegan option)
  • 1/4 tsp Ground Nutmeg
  • 1 C (175g) French Lentils
  • 4 1/2 C (1.15kg) Water (divided)
  • 1 Bayleaf
  • 1 tsp Sea Salt (divided)
  • 1 oz (28g) Dried Porcini Mushrooms (or other dried mushroom, See Note **)
  • 8 oz (250g) Mixed Mushrooms (de-stemmed and sliced (cremini, button, chanterelle, oyster etc))
  • 3 Tbs All Purpose Flour (or 2 Tbs organic cornstarch for gluten free option)
  • 1 Tbs Olive Oil
  • 1 1/2 C (175g) Yellow Onion (chopped, about 1 small onion)
  • 1 C (95g) Parsnip (small dice, about 1 large)
  • 1/2 C (30g) Celery (small dice, about 2 stalks. Reserve the leaves and chop if available.)
  • 1/2 C (200g) Carrot (small dice, about 2 carrot)
  • 2 Tbs Dry Sherry
  • 1 Tbs Tamari
  • 1 Tbs Tomato Paste
  • 1 Tbs Fresh Thyme Leaves
  • 1/2 tsp Ground Pepper
  • Chopped Chives
  • Leaves Fresh Thyme
  • 1/4 tsp Ground Black Pepper

Instruction