Wild Mushroom and Lentils
Wild Mushroom & Lentils is a rustic, comforting medley of sautéed wild mushrooms and tender lentils, brought together with an aromatic shallot reduction brightened by a splash of red vinegar. Each bite reveals earthy depth balanced with gentle acidity, creating a beautifully rounded flavour profile. The velvety mashed root vegetables add natural sweetness and warmth, grounding the dish with a smooth and satisfying finish. Nourishing, hearty, and elegantly simple, it transforms humble ingredients into a deeply flavourful, elevated Plant-Forward experience.
- 35 min
- NOT TOO TRICKY
- 2
- LENTILS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 240 kcal Calories
- 12 g Protein
- 49 g Carbohydrates
- 4 g Fat
- 6,5 g Fibre
- 5 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Wild mushrooms (e.g., shiitake, cremini, oyster), sliced | 1/2 cup | 125 ml | (e.g., shiitake, cremini, oyster), sliced |
| Cooked lentils (preferably green or brown) | 1/4 cup | 62,5 ml | (preferably green or brown) |
| Olive oil | 1/2 tbsp | 2,5 ml | |
| Small shallot | 1 each | Finely chopped | |
| Red vinegar | 1 tbsp | 5 ml | |
| vegetable broth (or water) | 1/2 tbsp | 2,5 ml | |
| Mashed root vegetables | 1/2 cup | (parsnip, carrot, sweet potato, etc.) | |
| Salt and pepper | To taste | ||
| Fresh thyme | (optional, for garnish) | ||
Method
- Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until tender, about 5–6 minutes.
- Add cooked lentils to the skillet and cook for another 2 minutes to combine the flavours. Season with salt and pepper.
- In a small saucepan, heat a bit of olive oil over medium heat. Add the chopped shallot and sauté for 3 minutes until soft.
- Add red vinegar and vegetable broth to the shallot, simmering for 4–5 minutes until the sauce thickens into a reduction.
- Serve the wild mushroom–lentil mixture over a bed of mashed root vegetables.
- Drizzle the shallot vinegar reduction over the top and garnish with fresh thyme.
