A special dish that combines legumes with wild mushrooms and fresh truffle. Thanks to Andreas Anagnostakis ( www.facebook.com/andreas.anagnostakis ) for sharing it with us.
Ingredients for two servings
250gr. black lentils
30gr. dried wild mushrooms
1-2 cloves of garlic
50g smoked grated metsovone cheese
50gr. grated parmesan cheese
30gr. fresh truffle (optional)
50ml olive oil
Soak the mushrooms in warm water for 1 hour (do not throw away the water).
Put the lentils in a 1 liter pot and let them boil for 5 minutes, removing the foam they produce at the beginning with a slotted spoon.
In another pan sauté the onion and then the mushrooms and garlic.
Then add the lentils with the slotted spoon. Saute and gradually add the mushroom broth and lentil water. At this stage we add salt when they try it.
Boil over low heat until the lentils are soft (not overcooked).
Then remove from the heat and add the butter and cheese, stirring until it boils.
Serve with freshly ground pepper and truffle flakes.
Note: Iron from lentils is not metabolized by the body when combined with dairy.
Photo: Andreas Anagnostakis