Mixed Mushroom and Lentil Verrine
A lentil salad of sorts, this earthy dish is hearty and satisfying. A small chilled verrine with fine garnishes elevates the dish, yet it could be warmed for a plated event. This recipe is suitable for a theme of any region of Canada and adaptable to various types of ingredients—Canada is known for many types of lentils.
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Servings/Yield
25 portions servings
Ingredients
60 g Mixed dried mushrooms (chanterelle, porcini, black trumpet, lobster etc.)
300 g Beluga lentils (can use other types of lentils such as du Puy)
10 g Fresh thyme
2 pieces Bay leaves
150 g Leek, medium dice
150 g Asparagus, diced
30 g Canola oil
10 g Garlic
20 g Dijon mustard
20 ml Rice vinegar
As needed:
Salt
Black pepper
Directions
- Submerge dried mushrooms in water for 30 minutes up to overnight.
- Rinse and drain lentils in cold water.
- Bring a pot of salted water to boil, add thyme and bay.
- Simmer lentils for 20 to 25 minutes.
- In a separate pot, bring salted water to boil. Blanch and refresh diced leek and asparagus.
- In a small pan, heat canola oil. Sweat garlic until soft.
- Add Dijon mustard and rice vinegar. Remove from heat.
- Combine all ingredients and mix well.
- Adjust the seasoning. The earthiness of lentils and mushrooms can handle generous fresh black pepper.
To Serve
- Spoon mixture into verrines.
- Garnish appropriately.
- Be creative with wording such as "prairie mustard and canola vinaigrette", or look for other Canadian ingredients such as les herbes sâlées du Bas-du-Fleuve or birch syrup dressing.
