Making the perfect Aromatic Lentils and Sauteed Mushrooms should only take approximately 1 hr 35 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Aromatic Lentils and Sauteed Mushrooms recipe can feed your family for 4 servings.
There are many different ways to make this Aromatic Lentils and Sauteed Mushrooms recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Aromatic Lentils and Sauteed Mushrooms recipe.
Aromatic Lentils and Sauteed Mushrooms Popular Ingredients
- Sauteed Mushrooms
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons butter
- 1 pound crimini mushrooms, quartered
- 1 clove garlic, smashed
- 3 tablespoons coarsely chopped fresh thyme
- 1/3 cup balsamic vinegar
- Salt and freshly ground black pepper
- Lentils
- 1 1/2 cups dried green lentils, rinsed and drained
- 2 shallots, smashed
- 3 cloves garlic, smashed
- 5 sprigs fresh thyme
- 3 bay leaves
- 3 cups water
- Sauteed Mushrooms
- 2 ripe tomatoes, diced
- 1/4 bunch fresh chives, thinly sliced
- Crispy Glazed Pork Belly
- Salt and freshly ground black pepper
Steps for making Aromatic Lentils and Sauteed Mushrooms
- Mushrooms:
- Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils.
- Lentils:
- Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender.
- Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl.
- Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives.
Popular Categories for this Recipe
- Mushroom – A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
- Beans and Legumes
- Lentil Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Aromatic Lentils and Sauteed Mushrooms recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
