Ingredients
Topping
- 3 pounds russet potatoes, unpeeled
- 3 pounds Yukon Gold potatoes, unpeeled
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
- 1 1/2–2 cups whole milk, warmed
- Kosher salt
Filling
- 1 ounce dried porcini mushrooms
- 3/4 cup brown or French green lentils
- 6 garlic cloves, divided, plus 2 Tbsp. chopped garlic
- 1 teaspoon kosher salt plus more
- 5 tablespoons olive oil, divided
- 3 cups coarsely chopped onions
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 cups dry white wine
- 8 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
- Freshly ground black pepper
- 12 cups 1/2-inch pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
- 1 cup frozen pearl onions, thawed, halved
- 2 4-inch rosemary sprigs
- 2 cups bite-size pieces mixed fresh mushrooms
- 1/4 cup chopped mixed fresh herbs (such as parsley, chives, and sage)
Description
Lentils And Fresh And Dried Mushrooms Give This Vegetarian Casserole Its Meaty Character.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter