Go Back
Print Recipe

Lentils and Mushrooms in Burgundy

A rustic braise of hearty lentils and mushrooms, with the deeply rich taste of Burgundy, served over fluffy mashed potatoes.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Entree
Cuisine: French
Keyword: lentils, mushrooms, rustic, wine
Servings: 6

Ingredients

  • 1/2 oz dried Porcini mushrooms
  • 1 lb Cremini mushrooms, cleaned and quartered
  • 2 tbsp Garlic infused olive oil
  • 4 small shallots
  • 2/3 cup onion, diced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried rosemary
  • 1/4 cup chopped parsley, divided
  • 2 tsp tomato paste
  • 2 bay leaves
  • 3/4 cup dry brown lentils
  • 2 cups Pinot Noir or Burgundy wine
  • 2 large carrots, cut into 3/4-inch chunks
  • 1 tbsp red wine vinegar
  • salt and pepper to taste
  • prepared mashed potatoes

Instructions

  • Add 1 cup of boiling water to the dried mushrooms in a small bowl and set aside to reconstitute. 
    Heat 2 teaspoons of the oil in a large skillet and sauté the mushrooms over medium high heat until golden, cooking off any liquid. Pour into a large bowl and reserve. Peel and thickly slice the shallots. Add 2 teaspoons oil to the skillet and sauté them until browned and tender. Add to the bowl with the mushrooms.
    Drain the dried mushrooms through a strainer, reserving the liquid. Slice the mushrooms and add to bowl with sautéed mushrooms.  
    Warm the remaining 2 teaspoons oil in the skillet and sauté the onion with the thyme, marjoram, rosemary and 2 tbsp of the parsley until the onions soften. Stir in the tomato paste, bay leaves, wine, reserved soaking liquid, lentils and carrots. Salt and pepper lightly. Bring to a boil, then lower heat and simmer while covered, 40 minutes to 1 hour, until lentils and carrots are tender. Stir in the reserved dried mushrooms, sautéed mushrooms and shallots with 1/2 tsp freshly ground pepper. Stir in the vinegar to sharpen the flavors. Taste and adjust the salt to your taste. Serve atop mashed potatoes. Sprinkle each serving with the reserved chopped parsley. 

Notes

  • Nutrition Information, with 3/4 cup mashed potatoes
  • Calories: 417
  • Total Fat: 11.6 g
  • Saturated fat: 2.2 g
  • Cholesterol: 2 mg
  • Sodium: 561 mg
  • Total Carbohydrate: 62.6 g
  • Fiber: 7.5 g
  • Total Sugars: 6.5 g
  • Protein: 10.8 g