I don’t cook with mushrooms on a regular basis. Instead, I tend to go on kicks where I randomly decide to buy mushrooms, and then I remember how great an ingredient they are and become temporarily obsessed with cooking with and eating mushrooms for a while. When I do cook with mushrooms I try to make sure they’re the star of the dish. In fact, I tend to use mushrooms when I’m creating vegetarian dishes, since the textures and flavours of different varieties make them perfect stand-ins for meat in meatless dishes. I came up with this recipe in January. I’d decided to challenge myself by giving up meat for the month, and decided to make a mushroom-based dish to satisfy my cravings for some deep, rich umami flavours.
Enjoy, and if you like this, you might also want to try:
Grilled Portobello with Asparagus Pesto and Poached Egg
Mushroom and Lentil Ragout
1 shallot, diced
1 carrot, diced
A quarter of a fennel bulb (or 1 celery stick), diced
A mix of fresh mushrooms (I used cremini, oyster and shitake), roughly chopped
A handful of dried porcini mushrooms, steeped in a cup or so of boiling water for 20 minutes
1 bay leaf
1 can of lentils, drained
1/2 C white wine
Ricotta cheese (optional)
Truffle oil (optional)
1. Remove porcini mushrooms from steeping liquid and chop them into small pieces. Reserve the liquid.
2. Heat a couple tablespoons of olive oil in a large pan over medium-high heat. Add shallot, carrot and fennel and sauté for about 5 minutes.
3. Add in the chopped fresh mushrooms and some salt and pepper. Saute for 5 more minutes, stirring
occasionally. Add in wine and let it cook off for a minute or two.
4. Add chopped porcini mushrooms and steeping liquid to the pan.
5. Stir in lentils, and throw in a bay leaf. Turn heat to low and let the ragout simmer for 15 to 20 minutes.
6. Serve in a bowl, topped with a small spoonful of ricotta and a few drops of truffle oil.
Yield: About 4 Servings
Thank you so much Neil and Jenny for sharing this gourmet recipe with us!
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