Chanterelle Mushroom & Lentil Stew
We are nearing the end of our 2014 farm season. There are only 3 more weeks left of farmers markets and CSA drop offs. It’s surreal that we’ve made it to this point in the farm season and now we’re beginning to put sections of Tumbleweed Farm to sleep for the winter. I can’t believe the off season tilling has begun. Pinch me!
I feel like I am speaking for everyone here at Tumbleweed when I say we are SO ready for a long winters nap. It’s time to reschedule all of those doctors appointments to the chiropractor, physical therapist and dermatologist. Farming definitely takes its toll on our bodies and our annual doctor visits are necessary! Our lower backs and shoulders are our main concerns for long term farming and we feel like geriatrics trapped in 30-year-old bodies. It’s not a good look. Trust me!
Even Henry’s ready for the season to wind down. It’s a rough life as a farm dog.
We may be on a waiting list for the chiropractor but one thing we aren’t on the waiting list for is a nourishing home cooked meal. Our bodies ache but our taste buds are very happy and most of the time this is way better than a visit to the doctor.
I’ve already mentioned that we have a wonderful exchange going on at the farmers market for chanterelle mushrooms. Each week during the fall we trade Tumbleweed vegetables for some locally harvested chanterelle mushrooms. I’m loving all of the recipes we’ve been cranking out with these seasonal gems and this chanterelle chowder is a new favorite.
Taylor took one bite and said “now this is a f*cking soup!” If that doesn’t convince you to make this simple meal than I’m not sure what will. If I ever write a cookbook this is going to be one of the first soup recipes. The ingredients list is short however, the flavors are outstanding. Sometimes less is more and this soup is a great example of that. We tossed in some Tumbleweed veggies in addition to the chanterelles and this stew was a home run. If you cannot afford/find chanterelle mushrooms (they can be expensive and sometimes hard to find) don’t fret, a mixture of your favorite mushrooms can be substituted. This chowder is farm fresh comfort at its finest and I hope you all enjoy this lovely meal as much as we do.
Grab a spoon, pour some wine and enjoy!
Chanterelle Mushroom & Lentil Stew
Prep Time: 10 minutes Cook Time: 45 minutes Serves: 4-6
- 2 Tablespoons coconut oil
- 1 yellow onion, finely chopped
- 3 cloves of garlic, minced
- 3 stalks of celery, finely chopped
- 1 medium sweet potato, scrubbed clean and cut into 1/2 inch chunks (no need to peel)
- 1/2 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt + more to taste
- 1/4 teaspoon ground black pepper + more to taste
- 5 cups chanterelle mushrooms (or mushrooms of choice)
- 1 cup green lentils
- 4-5 cups vegetable stock
- chopped fresh parsley for serving
- Clean the chanterelle mushrooms with a soft brush to remove any dirt. Slice the stem and cap lengthwise into large pieces.
- Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic and celery and sauté until fragrant. About 5 minutes. Stir in the mushrooms, sweet potatoes, thyme, crushed red pepper flakes, salt and pepper. Cook for an additional 5 minutes. Add the lentils and broth. Bring to a boil. Reduce the heat to low and simmer the soup for about 30 minutes or until the potato and lentils are tender. The longer the soup simmers the more flavorful it will become. Add more stock or water if the soup becomes too thick (however, if you like a really thick soup leave it as is!)
- Taste test the soup and adjust seasonings as needed. We added a bit more salt and crushed red pepper flakes at this point.
- Serve with minced parsley and some rustic bread.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients to fit your personal preference and needs. *Always taste test as you go.