A hearty and humble dish. This simple chanterelle stew is comforting and stars the delicious flavour of wild mushrooms.
This chanterelle stew is:
- Earthy and wholesome
- Packed with nutrients
- Satisfying Autumn comfort food
- An easy one pot meal
- Vegan and Gluten Free
Chanterelle mushrooms have a bright yellow colour and a delicate, unique flavour with a peppery hint. Their aroma is fruity and said to resemble apricots.
You can learn to forage your own in the wild, or buy them in markets or some supermarkets when in season. The Chanterelle season can be from July to December depending on location.
We love to cook with chanterelles because they bring such a wonderful flavour to any savoury dish. Mushrooms are essential for bringing a touch of umami to a vegan diet. But it’s not just flavour that they bring, chanterelles are also full of nutrients and vitimins.
Did you know chanterelles contain one of the richest levels of vitamin D known? They are also an excellent source of vitamin C and pottasium.
We have a vegan chanterelle recipe for every occasion, that’s how much we love them. There’s our Chanterelle Mushroom Goulash when you fancy something a bit spicy, Chanterelle Ravioli when you want a gourmet feast or our Creamy Chanterelle Soup when you want something quick and easy.
We eat a LOT of lentils. We have at least five different varieties of lentils with us in our campervan kitchen.
Soaking lentils before cooking is a great way of reducing cooking time, and the soaking process helps them to become more easily digestible.
For this chanterelle stew we used green lentils, which have a slightly nutty, earthy flavour. French puy lentils or brown lentils would also work great. We also recently discovered the delicious Lentejas De La Armuña which are delicious in our Spanish Lentil Stew.
Red lentils don’t need soaking and we like them best in Indian recipes like this Red Lentil Dal with Potatoes and Raisins.
If you cook a lot of lentils and other pulses, like we do, a pressure cooker is an invaluable tool as it drastically reduces their cooking time. We use a pressure cooker to make our Vegan Lentil Ragu in half the standard time.
You could also use a tin of ready cooked lentils for this chanterelle stew recipe.
Chanterelle Stew with Lentils & Potatoes
- 1 tbsp olive oil
- 1 onion
- 2 cups chanterelle mushrooms
- 2 cloves garlic
- 2 tsp dried Herbs
- 1 cup potatoes
- 1/2 cup lentils (dry) Brown or green, pre soaked
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tsp stock powder
- 1 1/2 cups water
- Soak the lentils in water for at least 30 minutes. Rinse and drain before use.
- Chop the onions, cut the potatoes into cubes of about 1cm.
- Clean the chanterelle mushrooms, chop bigger ones into chunks.
- Fry the onion in the olive oil, until translucent and beginning to brown. Stir frequently.
- Add the chanterelle mushrooms and fry until they shrink to about half their size. If using slightly dry mushrooms, add a splash of water. For fully dried mushrooms, add a bit more.
- Add garlic, herbs, salt and pepper. Fry for two more minutes.
- Add stock powder and stir to dissolve lumps.Add potatoes, lentils and water.
- Pressure cooker: Pressure cook for 7 minutes on high pressure, let pressure drop naturally. Conventional pan: Cover with a lid and simmer gently for 20 – 30 minutes, until the lentils are soft. Stir frequently and add more water if necessary, to keep topped with about 5 mm of liquid.
- Allow to cool down a bit before serving, for enhanced flavour.
- Serve with salt and pepper for extra seasoning.