Mushroom salad with lentils and caramelized onions
Mushroom salad with lentils and caramelized onions, topped with crunchy pine nuts and briny capers -it's a symphony of textures and fall flavors, and a fantastic meal in itself, that doubles up as the perfect potluck dish, or Thanksgiving side.
Ingredients
- 1 1/2 - 2 lbs medley of raw mushrooms
- 2 Tbs butter
- 2 big onions
- 3 tbs olive oil
- 1/2 tsp of black pepper
- 1/4 tsp of salt
- 1/4 cup dry black lentils
- 3/4 cups vegetable broth or water
- 1/4 cup pine nuts
- 1/4 cup capers
- a splash of truffle oil optional
- 2-3 tbs of chopped garlic chives for garnish
Instructions
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Clean, and cut mushrooms in small pieces. Saute in 2 tbs of butter with salt and pepper, until completely cooked (about two cups cooked mushrooms).
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Chop the onions, and saute in the olive oil, on low heat, until they caramelize and turn golden brown (10-15 minutes). You should end up with 1 cup of cooked onions.
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Boil the broth or water, add salt, and the dry lentils. Cook for about 20 minutes or until the lentils is fully cooked without being mushy. You should get 1 cup of cooked lentils.
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Assemble the salad by mixing the cooked lentils, mushrooms, and onions. Adjust the salt, and add truffle oil if desired. Mix in the capers and pine nuts, and serve over a bed of arugula, sprinkled with lots of garlic / onion chives.