Aromatic Lentils And Sauteed Mushrooms Recipes

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SAUTEED MUSHROOMS



Sauteed Mushrooms image

Provided by Bobby Flay

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

Canola oil, to coat pan
1 pint cremini mushrooms, stems trimmed, cut into sixths
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Heat the canola oil into a saute pan and saute the mushrooms until soft. Add the fresh thyme leaves and season with salt and pepper.;

ROASTED MUSHROOMS WITH BRAISED BLACK LENTILS AND PARSLEY CROUTONS



Roasted Mushrooms With Braised Black Lentils and Parsley Croutons image

The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.

Provided by Gabrielle Hamilton

Categories     dinner, vegetables

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 pounds mixed mushrooms, such as cremini, shiitake or hen-of-the-woods.
Kosher salt
Black pepper
Extra-virgin olive oil
1 medium white onion, minced
1 large bulb fennel, diced, stalk and fronds reserved
1/4 cup slivered garlic
2 cups black lentils, rinsed
2 bay leaves
1/2 cup (1 stick) unsalted butter
2 cups diced dense country bread (remove crusts before cutting)
1/4 cup finely chopped parsley
Zest of 2 lemons

Steps:

  • Preheat oven to 375 degrees.
  • For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a sheet tray lined with parchment. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.
  • Meanwhile, in a heavy-bottomed wide sauté pan, heat 1/4 cup olive oil over gentle heat. Add in the onion, fennel and garlic. Season with salt and black pepper and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat them with the olive oil and vegetable mix. (Add more olive oil if needed to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk and reseason with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding more water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.
  • For croutons, over medium heat, melt the butter in a skillet large enough to hold the diced bread in a single layer. Add in the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.
  • Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 607 milligrams, Sugar 6 grams, TransFat 0 grams

PORTOBELLO MUSHROOM STEW WITH LENTILS



Portobello Mushroom Stew with Lentils image

A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!

Provided by Roxy B.

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

Steps:

  • Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
  • Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
  • Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g

AROMATIC STEWED MUSHROOMS



Aromatic Stewed Mushrooms image

Dish is from The Encylcopedia of Italian Dishes and is extremely simple. If you love mushrooms, give this one a try. I only used Portobello mushrooms, but you could use any type of field mushrooms.

Provided by Chippie1

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs fresh mushrooms, sliced (portobellos preferred but can be any type)
6 tablespoons olive oil
4 cloves garlic, finely chopped
salt & pepper
3 tablespoons fresh parsley, finely chopped

Steps:

  • Slice mushrooms fairly thickly.
  • Heat the oil in a large frying pan.
  • Stir in the garlic, after about 2 minutes, the mushrooms.
  • Cook for 8-10 minutes, stirring occasionally.
  • Season with salt& pepper, and stir in the parsley.
  • Cook for 5 minutes more, and serve at once.

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Top Asked Questions

How to cook lentils and mushrooms for Soup?
Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes. Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.
How long does it take to cook lentil and mushroom Bolognese?
An easy lentil and mushroom bolognese sauce that is ready in 30 minutes or less, requires just 1 pot and is packed with flavor! In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth .
How to cook lentils on the stove?
Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
How long to cook lentils in crock pot?
Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes. Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes.

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