ROASTED MUSHROOMS WITH BRAISED BLACK LENTILS AND PARSLEY CROUTONS
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
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
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Melinda Aguilo
[email protected]Overall, this was a great recipe. I would definitely recommend it to others.
Francine Kirschenbaum
[email protected]This dish was a bit too oily for my taste. I think I would use less oil next time.
Usmam Khan
[email protected]I loved the crispy texture of the croutons in this dish. They added a nice contrast to the soft lentils and mushrooms.
Enemy 99
[email protected]The lentils took a bit longer to cook than the recipe said, but other than that, this dish was great!
Alizai Khan
[email protected]This recipe was a bit too bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
Qadeerkhansafi1
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The flavors were amazing and the dish was easy to make. I will definitely be making this again.
Rhyann Garbutt
[email protected]I followed the recipe exactly and the dish turned out perfectly. The mushrooms were roasted to perfection and the lentils were tender and flavorful. I will definitely be making this again!
Lisa Hickman
[email protected]This dish was easy to make and packed with flavor. I loved the combination of textures and flavors.
Malin Blomqvist /Ballin Beanies (Sadie Scissors)
[email protected]Great recipe! The lentils were cooked perfectly and the mushrooms were very flavorful. I would definitely make this again.
Tufail Khanzada
[email protected]This recipe was a hit! The combination of roasted mushrooms, braised black lentils, and parsley croutons was simply divine. I especially loved the crispy texture of the croutons.