When wild mushrooms appear in the farmers’ market, I usually buy way too many. They are so fragrant with the scent of the woods and so delicious that I use them in lots of different dishes. This salad includes savory roasted mushrooms and lentils for a delicious vegetarian entree or as a take-along for a picnic or tailgate.
SERVES 6 TO 8
INGREDIENTS
- Mushrooms
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon finely chopped fresh sage
- ½ cup finely chopped shallot
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds assorted wild or cultivated mushrooms (cremini, chanterelle, oyster, morel, shiitake, or trumpet), tough stems removed and quartered
- 2 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- 2 cups lentils, rinsed
- 4 celery stalks, finely chopped
- ½ cup finely chopped red onion
- ½ cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or a silicone baking liner.
- To make the mushrooms: In a small mixing bowl, whisk together the oil, vinegar, sage, shallot, garlic, salt, and pepper until blended. Arrange the mushrooms on the baking sheet, pour half the dressing over the mushrooms, and toss to coat the mushrooms with the dressing. Refrigerate the remaining dressing.
- Bake the mushrooms for 15 minutes, turning once halfway through the cooking time. The mushrooms should be turning golden brown when you remove them from the oven. With a slotted spoon, transfer the mushrooms to a large bowl and let cool to room temperature. In a small bowl, set aside about 2 tablespoons of the liquid from the pan and discard the rest.
- Combine the stock and lentils in the pressure cooker and stir them together. Lock the lid in place and cook at high pressure for 6 minutes. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the lentils and transfer them to a large salad bowl to cool.
- Combine the celery, onion, and parsley with the lentils in the salad bowl. Add the mushrooms and toss.
- Whisk the reserved mushroom liquid into the reserved dressing, pour over the salad, and toss to coat.
- Serve the salad at room temperature.
