A savoury and tasty vegetarian base for stews, chilies, and soups.
Mechanic
This is a vegetarian analogue to Beef base. The mushrooms must go through three stages (dry → wet → dry + browned) before adding anything else: rushing this step produces a flat, steamed flavour instead of a deep savoury one.
Ingredients
- 300–400 g cremini mushrooms, finely diced (3–4 cups)
- 400–500 g sofrito (1¾–2 cups)
- 300 g green or brown lentils (1½ cups)
- 500 ml vegetable stock (2 cups)
- 125 ml dry sherry (½ cup)
- 2 tbsp tomato paste
- 3 tablespoons olive oil
- 2 bay leaves
- 2 large sprigs fresh rosemary
- 1 tablespoon dried thyme
- 2 tablespoons sweet paprika
- 2 teaspoons MSG
- 3 teaspoons granulated garlic
- salt and black pepper
Method
Heat oil in a large heavy pot over medium. Add mushrooms and a pinch of salt. Cook without stirring until the liquid releases and evaporates, then stir occasionally until dry and well-browned, 12–15 minutes.
Add sofrito and continue cooking, stirring regularly. When the mixture begins sticking, add the tomato paste and stir until the paste darkens, about 3 minutes.
Add lentils and stir to coat. Before the bottom burns, deglaze with sherry, scraping up the browned bits. Add stock.
Add bay, rosemary, thyme, paprika, MSG, and granulated garlic. Stir and taste. Simmer until thickened and the lentils are just beginning to soften, about 20 minutes. They finish cooking in whatever dish you use the base in. Season with salt and pepper.
If too liquid, add a cornstarch slurry. If too dry, add water and adjust.
To serve
Freeze in 300–500 g portions. Use as a base for pasta sauces, soups, taco filling, or casseroles.
Notes
- Good enough to eat as a snack straight out of the pot.
- When using it in a sauce, add a thickener (a cornstarch slurry works) to hold it together.