Hearty Mushroom Vegetable Stew

To my happy surprise, Paul Lagreze was at the farmers market again this past weekend with an array of mushrooms. In addition to his usual shiitakes, he had a good supply of oyster mushrooms and red caps, a huge and very tender mushroom with a flavor like that of porcini. Red caps and shiitakes form the flavor base of this stew, which is filled out with other fall vegetables, lentils, and local barley (available from Four Star Farms, and carried at Green Fields Market). Feel free to use whatever type of mushrooms you can get your hands on.

olive oil
2 medium onions, finely chopped
1/2 lb flavorful mushrooms, chopped
Several cups stock and/or water (I used beef stock, but veggie would work too)
3/4 brown lentils
3/4 cup barley
1 medium head celery, chopped
6 medium carrots, in rounds
Salt and pepper to taste

Heat a bit of olive oil in a large soup pot. Add the onions and saute for 2-3 minutes over medium-high heat. Add the mushrooms and saute for another 2-3 minutes. Add some stock and/or water, then the lentils and barley. Bring to a boil, then cover and simmer until the lentils and barley are tender (30 minutes or so). Add the celery and carrots and continue to cook until tender. Add salt and pepper to taste. Serve hot.

Serves at least 6.

Easy Slow Cooker Chicken Stew

This takes a little more effort than some of my slow cooker recipes, but you can still get it all into the pot in about 20 minutes. The result is great comfort food, very satisfying.

2-3 medium potatoes, cubed (no need to peel)
2 stalks celery, chopped
3 large carrots, chopped
2 medium onions, in chunks
Chicken stock and/or water
4 whole chicken legs or equivalent parts (frozen is fine, no need to thaw)
Salt and pepper to taste
1 large sprig rosemary (optional)

Place all the vegetables in a layer in the bottom of the slow cooker. Add chicken stock or water to just cover them. Place the chicken pieces on top and sprinkle liberally with salt and pepper. Add the sprig of rosemary if you have it. Put the cover on the pot and cook for 7-9 hours on Low (or a bit longer; this is quite forgiving).

Just before you are ready to eat, you may opt to take out the chicken and remove the meat from the bone, then put the meat back into the stew. Or serve with the whole chicken parts for a speedier arrival at the table.

Serves 4-6.