Hearty Lentil and Mushroom Stew Over Potato-Parsnip Mash Recipe - That's My Home

Ingredients

• 1 lb (453 g) cremini mushrooms, sliced
• 1 lb (453 g) shiitake mushrooms, stemmed and torn
• 1 lb (453 g) Yukon gold or Russet potatoes, partially peeled
• 1 lb (453 g) parsnips, peeled
• 1 cup cooked brown lentils
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsps extra-virgin olive oil
• ½ cup dry red wine
• 2 cups vegetable broth
• ½ cup milk of choice (unsweetened cashew milk)
• 2 tbsps butter (or vegan butter)
• 1 tbsp plus 2 tsps chopped fresh rosemary
• 6 thyme sprigs
• 3 tbsps tomato paste
• 2 tbsps flour
• 2 tbsps soy sauce or tamari
• 1 tsp kosher salt
• ½ tsp black pepper