https://www.copymethat.com/r/AIWrkDTP6/roasted-mushrooms/
137419225
0SZnyMj
AIWrkDTP6
2024-05-15 03:54:22
Roasted Mushrooms
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I halved the recipe, but still used a whole fennel bulb and onion, and the 1/4 c of garlic, for extra flavor in the lentils. I made the lentils earlier in the day and reheated while the mushrooms roasted. I served with two poached eggs each. The poached eggs really made the dish.
Made 1/2 recipe with 10 oz sliced shiitakes and 8 oz. sliced white mushrooms. 1 c. green lentils, which cook in about 20 min. For croutons, cut up 1 whole wheat English muffin (1 c.) Served in cooking skillet with mushrooms layered over lentils, croutons with parsley and lemon zest on top.
I feel a bit of acid would be welcome in addition to the lemon zest
Made 1/2 recipe with 10 oz sliced shiitakes and 8 oz. sliced white mushrooms. 1 c. green lentils, which cook in about 20 min. For croutons, cut up 1 whole wheat English muffin (1 c.) Served in cooking skillet with mushrooms layered over lentils, croutons with parsley and lemon zest on top.
I feel a bit of acid would be welcome in addition to the lemon zest
Ingredients
- 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
- ¼ cup slivered garlic
- 2 cups black lentils, rinsed
- 2 bay leaves
- ½ cup unsalted butter
- 2 cups diced dense country bread (remove crusts before cutting)
- ¼ cup finely chopped parsley
- Zest of 2 lemons
Steps
Directions at cooking.nytimes.com
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