Mixed Mushroom Lentil Cauliflower Stew

Step 1

Take your cup of Lentils and sort through them for any small stones. Then rinse them out twice and drain them. Cook in a pot according to the instructions on the bag.

Step 2

After lentils are cooked and drained heat up your large skillet. Add the olive oil after to the skillet is hot. Add your chopped onions and garlic, cook for 2 minute then add basil, rosemary and thyme. Cook on medium heat until the onions are glassy. Make sure to continue stirring every couple of seconds so that the herbs don't burn. If it is starting to burn turn the heat to medium low. (Cooking the herbs in the oil brings out more of the flavor of the dried herbs.)

Step 3

Add the can of Amy's Mushroom Bisque and then add the drained cooked lentils. Stir all together and then add soy sauce, turkey tail mushroom powder, black pepper, cayenne pepper and Trader Joe's Mushroom & Company Spice. Stir all together well.

Step 4

Add the bag of Trader Joe's frozen Mushroom Medley and other fresh chopped mushrooms. Top with small chopped cauliflower heads and stir gently making sure the cauliflowers are mostly covered with sauce.

Step 5

Mix well, cover with a lid for 25 minutes on medium low to simmer. Stir gently every 5 minutes. Cook until cauliflower is to your liking. Top with dried or fresh parsley and fried dried french onions.