Here's a little something about me, I'm a vegetarian and it all started when my daughter Em was born. I swear she was born a vegetarian, if that's even possible, she never liked meat or chicken, not even in baby food.
So for now there's no meat served up in this household, however, because my husband is still a meat eater I've tried to make our vegetarian dishes so filling and hearty that you don't even miss the meat. This dish is one of our favourites and I swear you won't even realize that there's no meat in it!
First, before I get to the recipe - a little warning. I don't really measure things out when I cook. I typically just add a little of this and a little of that, using what I have on hand so recipes are often always changing. So with that in mind I will do my best to give you the recipe and instructions for this oh-so-yummy dish!
Red Lentils and Mashed Potatoes on a Portabella Mushroom with Red Wine Sauce
Red Wine Sauce
- 1/2 cup red wine
- 1 1/2 cups vegetable stock
- 1 tbsp brown sugar
- 2 tbsp tomato paste
- 1/2 bag of mini white or red potatoes
- sour cream
Red Lentils Mix
- 1 tbsp olive oil
- 1/2 red onion diced
- 1 clove garlic crushed
- 1 cup red lentils
- 3/4 cup red wine
- 2 cups vegetable stock
- 4 portabella mushrooms
- 2 tbsp butter
- Boil potatoes and while they are cooking start the lentils mix. Heat oil in a large saucepan and cook onion over medium heat until soft. Add garlic and cook for another minute. Stir in lentils, red wine and vegetable stock, bring to a boil then reduce heat and simmer covered for 20-25 minutes, stirring occasionally. Cook until lentils are cooked through and liquid is reduced. Keep warm and set aside in another bowl.
- In the same saucepan melt butter, add the portabella mushrooms and cook until tender. Remove mushrooms and keep warm, but do not put them in an oven or they will shrivel up.
- Again, using the same saucepan add red wine and scrape the bottom to remove any sediment. Add the tomato paste, stock and sugar. Bring to a boil and cook until reduced and thickened.
- For the mashed potatoes, once cooked drain water and add a little sour cream, butter, milk and chives (all ingredients to taste), and mash.
- To assemble, place each mushroom on a serving plate, top with mashed potatoes first, then the lentil mix. Finally drizzle with red wine sauce and serve immediately.
Now for a little challenge! I challenge any meat eater out there to try this recipe and see for yourself how amazingly yummy and filling it is without any meat! If you do give it a try be sure to let me know whatcha think!
Happy cooking! :-)