Name: Pioppino + French Lentil Winter Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 1 cup French (du Puy) lentils, rinsed; 4 1/2 cups vegetable broth; 1 bay leaf; 2 sprigs fresh rosemary; 8 oz Pioppino mushrooms, halved (small ones whole); 3 Tbsp olive oil, divided; 1 small onion, diced; 2 carrots, diced; 1 celery stalk, diced; 3 cloves garlic, minced; 2 Tbsp tomato paste; 1 Tbsp soy sauce; 1 Tbsp sherry vinegar (or red wine vinegar); Salt + pepper; Crusty bread, for serving

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Pioppino + French Lentil Winter Stew

Vegan

Earthy umami on earthy umami. Pioppino seared dark and folded into a French (du Puy) lentil stew with rosemary, tomato, and a finish of sherry vinegar. Soul food on cold nights.

10min Prep

45min Cook

55min Total

Serves 4 Yield

Easy Difficulty

Ingredients

Vegan as written

Vegan as written — lentils, mushrooms, vegetable broth, and herbs. Skip any cheese garnish a variant might suggest.

MotorSpores test kitchen

Steps

Bring lentils, broth, bay leaf, and 1 rosemary sprig to a simmer in a pot. Cook 25 minutes until tender but holding shape. Drain (reserve 1 cup of the cooking liquid). Discard bay + rosemary.

While lentils cook, heat 2 Tbsp olive oil in a wide pot over medium-high. Sear Pioppino 7 minutes until deeply browned. Transfer to a plate.

Add remaining 1 Tbsp oil. Sauté onion, carrot, celery 6 minutes. Add garlic + leaves from the remaining rosemary sprig (chopped), 30 seconds.

Stir in tomato paste; toast 2 minutes.

Pour in 1 cup of the lentil cooking liquid. Stir to deglaze.

Fold in the lentils, seared Pioppino, soy sauce. Simmer 5 minutes for flavors to marry. Adjust with more cooking liquid if it's tight.

Off heat, stir in sherry vinegar. Season.

Ladle into bowls. Serve with crusty bread.

Pioppino + French Lentil Winter Stew

Steps

Other ways to cook Pioppino

Pioppino Pasta al Pomodoro with Chili & Basil

Pioppino Bolognese over Pappardelle