A hearty and savory vegetarian main course that's packed with umami flavor from mushrooms and earthy lentils. Topped with a tangy glaze, it's the perfect comfort food for any occasion.
A rich, savory gravy loaded with earthy mushrooms and a hint of thyme. This creamy, flavorful sauce is perfect for smothering mashed potatoes, roasts, or biscuits. Ready in under 25 minutes!
Indulge in the ultimate comfort food with these creamy, buttery mashed potatoes infused with a rich, savory garlic flavor. This classic American side dish is perfect for holiday feasts or as a simple, satisfying weeknight accompaniment.
About Mushroom and Lentil Loaf, Mushroom Gravy and Garlic Mashed Potatoes
Fiber-rich mushroom and lentil loaf with creamy garlic mashed potatoes. Homestyle, protein-packed, and soul-satisfying!
This pacific_northwest dish is perfect for dinner. With 893.47 calories and 21.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp dried sage
0.5 tsp smoked paprika
1 tbsp soy sauce
0.5 cup walnuts (toasted and chopped)
1 cup rolled oats (old-fashioned, not instant)
2 large eggs
1.5 tsp salt
0.5 tsp black pepper (freshly ground)
0.5 cup ketchup (for the glaze)
2 tbsp brown sugar (packed, for the glaze)
1 tbsp apple cider vinegar (for the glaze)
1 tsp dijon mustard (for the glaze)
Instructions
1
Cook the lentils. In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until tender but still holding their shape. Drain thoroughly in a fine-mesh sieve, pressing to remove excess water, and set aside.
2
Sauté the aromatics and mushrooms. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes until softened and lightly browned. Add the finely chopped mushrooms and cook for 10-12 minutes, stirring occasionally, until they have released their liquid and it has completely evaporated. The mushrooms should be well-browned. Stir in the minced garlic, dried thyme, dried sage, and smoked paprika, and cook for 1 minute more until fragrant.
3
Combine the loaf mixture. In a large mixing bowl, add the cooked lentils, the sautéed vegetable mixture, rolled oats, toasted walnuts, eggs, soy sauce, salt, and pepper. Mix with a sturdy spoon or your hands until just combined. Do not overmix. Let the mixture rest for 10 minutes to allow the oats to absorb some moisture.
4
Prepare for baking. While the mixture rests, preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. Firmly press the lentil mixture into the prepared pan, ensuring it's compact and even.
5
Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
6
Bake the loaf. Place the loaf pan on a baking sheet and bake for 40 minutes. Remove from the oven, carefully spread the glaze evenly over the top, and return to the oven. Bake for an additional 10-15 minutes, until the glaze is bubbly and caramelized at the edges.
7
Rest and serve. Remove the loaf from the oven and let it rest in the pan for at least 15 minutes. This is a crucial step to allow it to set. Use the parchment paper overhangs to lift the loaf out of the pan. Slice with a serrated knife and serve warm.
158cal
3gprotein
11gcarbs
12gfat
Ingredients
4 tbsp unsalted butter (Can be substituted with olive oil for a vegan version)
8 oz cremini mushrooms (Cleaned and sliced about 1/4-inch thick)
0.5 medium yellow onion (Finely chopped)
2 cloves garlic cloves (Minced)
3 tbsp all-purpose flour (Use a gluten-free all-purpose blend for a GF version)
2.5 cup vegetable broth (Low sodium recommended)
1 tbsp soy sauce (Adds umami depth; use tamari for gluten-free)
0.5 tsp dried thyme
0.75 tsp salt (Adjust to taste)
0.5 tsp black pepper (Freshly ground is best)
2 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Brown the Mushrooms
In a large skillet or saucepan, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned and caramelized. This step is key for a deep, savory flavor.
Remove the browned mushrooms from the skillet and set them aside on a plate.
2
Sauté the Aromatics
Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet.
Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3
Create the Roux
Sprinkle the all-purpose flour over the cooked onions and garlic.
Whisk constantly for 1-2 minutes until the flour is fully incorporated and has a nutty aroma. This cooks out the raw flour taste and forms the thickening base (roux) for the gravy.
2 lb Yukon Gold Potatoes (peeled and cut into 1.5-inch cubes)
1 tsp Salt (for boiling water)
0.5 cup Unsalted Butter (cut into pieces)
4 clove Garlic (finely minced)
0.5 cup Whole Milk (warmed)
0.25 cup Heavy Cream (warmed)
0.5 tsp Black Pepper (freshly ground)
2 tbsp Fresh Chives (finely chopped, for garnish)
Instructions
1
Boil the Potatoes (20-25 minutes)
Place the peeled and cubed potatoes in a large pot. Cover with cold water by at least 1 inch.
Add 1 tsp of salt to the water. This seasons the potatoes from the inside out as they cook.
Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
Cook until the potatoes are very tender and can be easily pierced with a fork, typically 20-25 minutes.
2
Infuse Garlic Butter (2-3 minutes)
While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat.
Add the minced garlic and cook, stirring constantly, until it becomes fragrant, about 1-2 minutes. Do not let the garlic brown, as it will turn bitter.
Remove the saucepan from the heat and set aside.
3
Drain and Dry Potatoes (1-2 minutes)
Once the potatoes are tender, drain them completely in a colander.
Return the empty, hot pot to the stove over low heat.
Add the drained potatoes back into the pot and let them sit for 1 minute, shaking the pot occasionally. This allows excess moisture to evaporate, which is crucial for fluffy potatoes.
4
Mash and Combine (3-4 minutes)
Remove the pot from the heat. Mash the potatoes thoroughly using a potato masher or press them through a ricer for the smoothest texture.
Pour in the prepared garlic butter, warmed milk, and heavy cream.
Add the remaining 1/2 tsp salt and the black pepper.
Gently fold all the ingredients together with a rubber spatula until just combined. Be careful not to overmix, which can make the potatoes gummy.
5
Garnish and Serve (1 minute)
Taste the mashed potatoes and adjust the seasoning with more salt and pepper if necessary.
Transfer to a warm serving bowl, garnish with fresh chopped chives, and serve immediately.
While whisking continuously, slowly pour in about 1/2 cup of the vegetable broth. Scrape the bottom of the pan to release any flavorful browned bits (deglazing).
Once a smooth paste has formed, gradually whisk in the remaining vegetable broth until no lumps remain.
Bring the mixture to a gentle simmer. The gravy will start to thicken as it heats.
5
Simmer and Season
Return the cooked mushrooms to the skillet.
Stir in the soy sauce, dried thyme, salt, and black pepper.
Reduce the heat to low and let the gravy simmer gently for 3-5 minutes, allowing the flavors to meld and the gravy to reach your desired consistency.
Taste and adjust seasoning if necessary. Stir in the fresh parsley just before serving.
