I love black trumpet mushrooms and their fruity aroma, but they can be difficult to cook with though since they turn things black you cook with them. One way of getting around this is by just going with it and adding them to things that are black already. This simple recipe with black beluga lentils does just that, and then some.
The earthy mushrooms and lentils mix perfectly together, with the mirepoix adding a nice blast of texture, flavor, not to mention color since it's added at the end. The carrot, onion, celery combo is one I use almost every time I serve lentils and sometimes rice-it's traditional, and provides needed depth.
Try it as a side dish sometime, it would be really good with a piece of white fish on top of it and a tart green salad on the side. A poached egg on top made a couple quick meals for me, too.
Beluga lentils With Black Trumpets and Mirepoix
- 1 2 quart saucepot
- 1 ounce dried black trumpet mushrooms or two ounces fresh
- Kosher salt and pepper
- 1.5 cups black beluga lentils
- ½ cup mirepoix diced ¼ inch
- 3 cup chicken stock preferably homemade
- 1 teaspoon fresh chopped thyme
- Bouquet garni of 2 lightly crushed garlic cloves a few sprigs of fresh thyme, 1 dried bay leaf (wrap these ingredients in cheesecloth or just pick them out after cooking)
- 1 tablespoon duck fat
- Rehydrate the dried black trumpet mushrooms in the chicken stock, then agitate them to remove any grit. Remove the mushrooms, strain the liquid through cheesecloth or a fine strainer, then reserve both separately. Roughly chop the mushrooms.
- Heat the lentils with the chicken stock and the bouquet, cook on medium heat, covered, until just tender. Drain the lentils.
- Heat the duck fat in a saute pan and add the mirepoix. Season to taste with salt and pepper and cook until just tender, about 5-10 minutes. Add the black trumpets and cook for 2 minutes more, then add the lentils and thyme, stir to combine, double check the seasoning for salt and pepper, and serve immediately.