How to Make Red Wine Braised Mushroom & Lentil Pot Pie

by The Plant Cafe Organic

Mushrooms, lentils, and red wine give this dish deep flavor. Plus if you top anything with puff pastry it's just insanely delicious.

Supplies

  • 4 Sprigs parsley, flat leaf
  • 1 ½ Cups Dry lentils, green
  • 6 Sprigs thyme
  • 1 Small sprig rosemary
  • 1 Bay leaf
  • 6 Cups Mixed mushrooms
  • 2 Carrots, diced
  • 2 Stalks celery
  • 2 Shallots, diced
  • 2 Cloves garlic, chopped
  • 1 Tablespoon Olive oil
  • ½ Teaspoons Chili flake
  • 1 Tablespoon Arrow root dissolved into 1/4 cup cold veg stock
  • Sea salt, to taste
  • Black pepper, to taste
  • ½ Cups Dry red wine
  • 1 Sheet pastry dough
  • Instructions

    Step 1

    Gather your ingredients

    Step 2

    Pour lentils into boiling water.

    Step 3

    Boil with 1/2 of the parsley, and all of the rest of the herbs. Reserve 2 sprigs of parsley chopped for later. Simmer for 18-22 minutes, until they're done. Drain.

    Step 4

    Cut your mixed mushrooms into bite-sized pieces. We used a mix of cremini, oyster, shiitake, and porcini.

    Step 5

    Heat a large pan over medium heat. Add oil, garlic, carrots, celery, shallots, chopped thyme and chili flake. Cook until vegetables are just beginning to brown, then add mushrooms and cook until soft.

    Step 6

    Add the red wine to deglaze. Reduce for 3 minutes then add the arrow root slurry. Cook for 1 minute, then season mixture with reserved chopped parsley, sea salt, and black pepper.

    Step 7

    Divide mixture between 4 ramekins.

    Step 8

    Top with puff pastry cut into quarters, place on a baking sheet and bake in a 350 degree oven until the pastry is golden – about 20 minutes.

    Step 9