1ouncedried black trumpet mushroomsor two ounces fresh
Kosher salt and pepper
1.5cupsblack beluga lentils
1/2cupmirepoixdiced 1/4 inch
3cupchicken stockpreferably homemade
1teaspoonfresh chopped thyme
Bouquet garni of 2 lightly crushed garlic clovesa few sprigs of fresh thyme, 1 dried bay leaf (wrap these ingredients in cheesecloth or just pick them out after cooking)
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.