Local Mushrooms Recipe
lentil hummus, pickled onions, citrus, watercress
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Lentil Hummus
Rinse the lentils under cold water and place them in a pot with 500 ml of water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain and let cool. In a food processor, combine lentils, tahini, garlic, olive oil, lemon juice, and salt. Blend until smooth, adding water as needed to achieve a creamy consistency.
- 2
Sauté the Mushrooms
While the lentils are cooking, clean and slice the local mushrooms. Heat a skillet over medium heat and add a tablespoon of olive oil. Sauté the mushrooms for about 5-7 minutes until they are golden brown and tender. Season with salt to taste.
- 3
Prepare the Plate
On a serving plate, spread a generous layer of lentil hummus. Top with the sautéed mushrooms, pickled onions, citrus segments, and fresh watercress. Drizzle with additional olive oil if desired.
