MUSHROOM SALAD WITH LENTILS AND CARAMELIZED ONIONS #HEALTYVEGAN #CARAMELIZED

A weekend ago, we gathered our packs, and set out toward a 4 hour drive up north, to the Mendocino coast, to go to the yearly mushroom and wine celebration. I've found out about it so often in earlier years and constantly needed to go. I at long last observed a promotion about a guided wild mushroom rummaging visit, and I was sold on the spot.

I booked the visit two or three months ahead of time, and that turned into the crucial point in our outing. I had thoughts of discovering a wide range of excellent and strange mushrooms that I'd just found in pictures, and picking sacks brimming with heavenly wild mushrooms that I could later cook into different dishes. I envisioned that I'd test intriguing mushroom claims to fame at the nearby cafés, and purchase one of a kind mushroom blessings. As time drew closer, the children got really energized as well, propelled by my unconventional portrayals. We couldn't pause!

I surmise I ought to have accomplished more research, and leave my excitement aside. For reasons unknown, we've picked the most exceedingly awful conceivable year for mushroom searching. Obviously it bodes well – following four sequential long stretches of extreme dry spell in California, even the coast, where it's constantly foggy and hazy, is evaporated so well, that mushrooms are no place to be seen! Indeed, even as our guide clarifies it's a terrible year, and they haven't discovered much, regardless I figure she should misrepresent a bit and keep on seeking after the best.

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:

• 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).
• 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.
• 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.
• 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.

For more detail :http://bit.ly/2LzhvY3

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