Recipe from Martha
Stewart’s Cooking School
Husband-Tested
in Alice’s Kitchen
You can toss your old recipes for
preparing lentils because this one is just downright scrumptious. It’s a nice
side dish, but it’s a great vegetarian main meal along with a salad. My vegetarian buddy, Janet, made this for a
party recently and everyone begged for this recipe. It can be served either hot
or at room temperature. (Make it a day in advance of a party and just reheat it
when the guests arrive.) Don’t be put
off by the price of dried mushrooms. Dried
mushrooms really pack a flavorful punch; therefore, you’ll only need just a
tiny bit, just two mushrooms for this recipe, so one package will go a long way
Lentils
1 cup
French lentils, picked over and rinsed
1 medium
carrot, peeled and cut into small dice
1 bay leaf
3 sprigs of
thyme (or 1 teaspoon dried thyme)
2 dried
porcini mushrooms (I’ve also used other
dried mushrooms like oyster mushrooms.)
2 teaspoons
Kosher salt
3 cups
water
Mushrooms
3
Tablespoons extra-virgin olive oil
1
Tablespoon unsalted butter (use olive oil if making this a vegan dish)
2 cups
cremini mushrooms, sliced
Kosher salt
and freshly ground pepper, to taste
1 medium
shallot, minced (You can substitute ½ a sweet yellow onion.)
1 clove
garlic, minced
Vinaigrette
2
Tablespoons red wine vinegar
1 teaspoon
Dijon mustard
Kosher salt
and freshly ground pepper, to taste
3
Tablespoons extra-virgin olive oil
1
Tablespoons coarsely chopped fresh flat leaf parsley
Combine
lentils, carrot, bay leaf, thyme, porcini, salt and the water in a saucepan and
bring to a boil. Reduce to a simmer and
cook, partially covered, until the lentils are tender, about 35-40
minutes. Drain. Discard the herbs,
porcini, and liquid. Set aside.
Meanwhile,
heat a large skillet over high heat until hot, then add 2 Tablespoons oil and
the butter and swirl until the butter is melted. Add cremini mushrooms and season lightly with
salt and pepper. Sauté until mushrooms
are golden brown and their juices have evaporated, about 5 minutes. Add shallot and garlic and cook, stirring occasionally
until the shallot is translucent, about 2 minutes. Place the mushroom mixture in a serving dish
and set aside.
Pour the
vinegar into the skillet and boil, scraping up and brown bits from the bottom
of the pan with a wooden spoon, 10 seconds (do not allow the liquid to
reduce.) Whisk in mustard, 1 teaspoon
salt and ¼ teaspoon pepper. Whisking constantly, add oil in a slow steady
stream until emulsified. Add the lentils to the skillet and toss until
coated. Put the lentil mixture into the
mushroom mixture, add the parsley and gently toss to combine. Serve warm or at
room temperature.
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