Lentils With Wild Mushrooms And Sausage Recipes

LENTIL SOUP WITH MUSHROOMS

Steps:

• Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. 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.
• 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.

CHORIZO SAUSAGE, MUSHROOMS AND LENTILS

Steps:

• Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
• Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
• Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
• Add the wine, stock and sausages to the pan and bring to the boil.
• Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
• At the end of this time, add the lentils.
• Fold in the spinach and parsley and cook until wilted.
• Season to taste with salt and pepper, and serve piping hot.

WILD MUSHROOMS AND BEEF OVER LENTILS

Steps:

• Microwave lime in a small bowl to release essential oils and set aside until it is just cool enough to handle.
• Rinse beef to remove any blood residue and pat dry with paper toweling. Rub with salt and pepper and set aside briefly. Combine shallots, garlic, thyme, parsley, sage and olive oil to form a smooth paste. Rub into beef and let sit for a minimum of 2 hours.
• Preheat oven to 350 degrees F. Heat oil in a large saute pan with an oven safe handle, and sear beef on all sides. Roast in oven until the beef reaches an internal temperature of 125 degrees F, about 20 to 25 minutes, so when you pull it out it will reach 145 degrees F for medium doneness during the carryover cooking while it is resting. (You will be using the pan juices for the lentils, so do not discard them.)
• While the beef is roasting, rinse lentils in a colander and examine to make sure there are is no foreign material (such as pebbles). Transfer to a saucepot with just enough water to cover, and bring to a boil. Reduce and simmer for about 20 minutes until lentils are re-hydrated and water is absorbed, then remove from heat.
• While lentils are cooking, heat olive oil in a large skillet over medium heat, and saute white onion until translucent. Add 2 tablespoons butter to the saute pan and when it melts, add shiitake, crimini, and portobello mushrooms to the onion pan along with sage and thyme. Cook mushrooms until they begin to soften and to give up their juices. Stir sauteed onion- mushroom-herb mixture into pot of lentils along with demi-glace. Lower heat and cook for a few minutes to integrate flavors, but do not allow lentils to get mushy. Remove from heat and keep in a warm place.
• Remove beef from oven and transfer to a utility platter to let rest. Strain pan juices from beef into lentil mixture and stir to combine. Keep covered and warm.
• Sliced rested beef into thin slices. Stir diced tomato into lentils. Spoon some lentil/mushroom mixture into the center of serving dish and top with beef. Garnish with chopped parsley.

SAUSAGE WITH RICE AND LENTILS

Steps:

• In a medium stock pot, make the rice to package directions. Set aside.
• Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4. minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
• In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
• After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
• Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
• Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.

LENTILS WITH WILD MUSHROOMS AND SAUSAGE

Steps:

• Combine porcini and 1 ¼ cups hot water in small bowl. Let stand until mushrooms soften, about 20 minutes. Drain; reserve porcini and ¾ cup soaking liquid, leaving any sediment behind in bowl. Bring small saucepan of water to boil. Add pearl onions and cook 3 minutes. Drain. Peel onions and reserve. Saute sausage in medium skillet over medium-high heat until cooked through, about 5 minutes. Set aside. Melt butter in large pot over medium heat. Add pancetta, chopped carrots, onions, celery, garlic, thyme and bay leaf; saute until vegetables are almost tender, about 10 minutes. Stir in lentils and tomato paste. Add broth, wine, carrots, reserved porcini soaking liquid, pearl onions and chorizo. Simmer uncovered until most of liquid is absorbed, about 45 minutes. Season with salt and pepper.