September | Mature Adulthood

Settle down

Pan-Roasted Mushrooms with Bay Leaves and Beluga lentils with bacon.

Pan-Roasted Porcini with Bay Leaves

Ingredients

2 tsp Butter

1 or 2 Bay leaves per mushroom, preferably fresh

Salt and Pepper

Cut mushrooms into thin wedges. Heat a healthy amount of butter with bay leaves over medium high heat in a saute pan that will fit mushrooms in a single layer. Add mushrooms and season with salt and pepper. Turn down heat slightly and cook mushrooms turning often until lightly brown, about 5 minutes. Do not over brown or bitter flavors will develop. Serve.

Beluga lentils with bacon

2 tsp vinegar

400g lenses

1 tbsp oil

1 tbsp chopped parsley

4 laurel leaves

1 pinch salt

1 pinch of pepper

200g bacon cubes

1pc onion

200ml broth

2 tsp flour

Preparation:

For the lentils with bacon, first cut the peeled onion into small pieces and fry in oil with the bacon cubes and the loorber leaves.

Drain the lentils in a kitchen sieve and rinse a little.

Add the lentils to the onion-bacon mixture, dust with flour and add enough soup until the lentils are completely covered. Stir in vinegar and cook for about 30 minutes.

Sprinkle with finely chopped parsley and arrange the lentils on a plate with the mushrooms and bay leaves.