Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, sig's portobello mushroom, lentils and puy lentils. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Blend the soup in a liquidiser until smooth and strain through a sieve if you wish, or leave unstrained. To serve, mix the crème fraiche and chives together, ladle the soup into warmed bowls. Pick over the lentils to check for stones and other debris.
Sig's Portobello mushroom, lentils and puy lentils is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Sig's Portobello mushroom, lentils and puy lentils is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have sig's portobello mushroom, lentils and puy lentils using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Portobello mushroom, lentils and puy lentils:
- Prepare 4 large Portobello mushrooms
- Make ready 1 can puy lentils
- Get 250 grams even sized spinach leaves
- Make ready 4 hard boiled eggs
- Make ready 2 packages fresh blueberries
- Prepare 50 grams Saganaki cheese
- Prepare 80 grams good Feta cheese
- Prepare 4 drizzling of balsamic vinegar optional
Creamy vegan jalapeño sauce spices up the tangy, meaty mushroom filling. Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. We have tons of Puy lentil recipes that are healthy and comforting, like Puy lentil bolognese and lentil shepherd's pie. Puy lentils, or lentilles du Puy, are French lentils that have been grown in the Puy region of central France.
Instructions to make Sig's Portobello mushroom, lentils and puy lentils:
- Boil the eggs until they are hard,set aside cool.Heat the lentil very gently and keep just warm.
- Fill mushrooms with some spinach leaves,crumbled feta, some blueberries and top with saganaki cheese.Cook in oven until mushroom is cooked and cheese has melted and is slightly golden
- Make a bed of lentil,on four plates then use rest of spinach,eggs and blueberries to decorate your plate.
- Serve warm.
- If you don't like the strong flavour of puy lentils use red ones instead.
- Drizzle each serving with a little balsamic vinegar.
The variety is the same, but since they are grown in this distinct place (which has volcanic soil) the taste is slightly different — it's even more peppery and flinty. If your bag of French lentils aren't. Portabella Mushrooms provide hearty, substantial flavor and great texture. You want to scoop out the gills, though, which can water down and discolor your. Lentil Soup with Mushrooms. by Angela Rago.
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