Mushrooms are more related to humans than to plants, at least if we are to believe FOOD&WINE.
Does that make you feel a bit uncomfortable? According to the article, their genetics are more similar to ours than any other veggies in the produce section. Think about that next time you enjoy a butter fried Cremini.
Doesn’t it bother you?
No, of course not.
If you think that is needless knowledge, I won’t argue. And if you get the feeling that I’m trying to imply that there are similarities between people and mushrooms, just don’t listen. I feel a bit delirious at the moment. Perhaps it was not so wise to eat those colorful mushrooms I found behind the pine trees.
Besides, You must love mushrooms If you are going to test this mushroom and lentil salad. And croutons. Crisp and golden croutons with a hint of thyme, fried in olive oil, that you make from those pieces of stale sourdough bread I’m sure you will find in the bread box.
LETS START
I prefer to boil lentils in water with just some salt. I’m not that fond of adding a stock to the water as I think green lentils already has enough taste. And I want them to taste lentils, not stock.
While you’re waiting for the lentils to boil, it’s time to prepare the croutons. Cut the bread into squares or just rip it into pieces. Fry them in olive oil over medium heat until crispy and golden. Add a pinch of thyme the last minute. You can create miracles with a piece of stale sourdough bread, so stop feeding the birds with it and make croutons instead. I’m not sure bread is an appropriate food for birds anyhow.
FRYING MUSHROOMS CAN BE A BIT TRICKY
Frying mushrooms are not as simple as many think. I prefer searing them quickly in batches in a hot skillet with butter to get a nice texture. If you fry them on low or medium heat, they will slowly release their moisture creating a little puddle in the skillet that has to be evaporated. That means the mushrooms will be more boiled than seared.
When they start to get a nice color, It’s time to add thin slices of red onion. The last ingredient to enter the skillet is the garlic. Garlic gets burned easy, so pay attention. I use to add it just before it’s time to remove the skillet from the stovetop.
MIXING YOUR MUSHROOM AND LENTIL SALAD
The lentils should be ready by now, but before you can mix the salad, they have to cool down a bit. If you’re in a hurry, you can rinse them in cold water.
Toss the arugula and lentils with olive oil and spread on a plate. Add mushrooms, onion, and garlic and sprinkle with some fresh lemon juice. Finish by spreading some croutons on top.
There you are. The perfect salad for all kind of dishes from bbq to fish. And just consider how healthy it is. Every ingredient is packed with nutritional values, even the mushrooms. If you don’t choose those fancy red ones with white dots, you may find in the forest that will say.
Mushroom and lentil salad with croutons
Ingredients
- 6 mushroom Cremini or white mushroom, big size, alt. 8 small. Or use one portabello
- 2 cup arugula loosely packed
- 2 clove garlic
- 1/2 red onion mediun sized.
- 1/2 cup green lentils
- 1 tablespoon lemon juice
- 2 slices bread preferably sourdough bread of any kind.
- salt to taste
- 1 tablespoon olive oil
- 1 pinch thyme
Instructions
- Bring 2 cups of water and 1/2 teaspoon with salt to boil and simmer the lentils for 15 to 20 minutes or until they are tender. Drain and let them cool
- Slice mushrooms and red onion into thin slices. Slice and chop the garlic. Cut the bread into squares.
- Fry the bread in a skillet with olive oil over medium heat until crispy and golden. Add a pinch of thyme (or two) at the end. Remove from skillet.
- Turn up the heat and add half of the sliced mushrooms together with half of the butter. Sear until lightly golden. remove from skillet and repeat with the rest of the mushrooms and butter. Add red onion at the end, and the garlic just before its time to remove the skillet from the stovetop. Remove the skillet from the stove top and add the first batch of mushrooms. let everything cool down together with the skillet.
- Toss the arugula and lentils with olive oil and spread on a plate. Add mushrooms, onion, and garlic and sprinkle with some fresh lemon juice. Finish by spreading some croutons on top.
