Lentil Mushroom Ragout

Inspired by:  Shepherd's Pie

Lentil Mushroom Ragout:  Makes 4 portions

• 1 cup of brown lentils
• 2 cups of water
• 1 cube of powdered mushroom bouillon (or vegetable bouillon if you can't find)
• 8 portobellini mushrooms, sliced (or medium sized mushroom of your choice)
• 1 medium onion, diced
• salt and pepper to taste
• Fresh tarragon
• Oil for sautéing mushrooms and onions 

As garnish:

• Roasted onion petals
• Mashed sweet potato
• Toasted pine nuts (place in a sauce pan and cook over medium heat until they begin to colour)
• Pickled turnip

How to make it:

Put 1 tbsp of oil in a medium sized sauce pan and turn heat to medium.  Sauté the diced onion (1 medium) for 2 minutes to soften.  Add the lentils (1 cup) and stir for one minutes so that they become coated in the oil.  Add the water (2 cups) and the cube of powdered mushroom bouillon, stirring until the mushroom stock dissolves and the liquid begins to simmer.  Cover and simmer for 20 - 25 minutes until the lentils are tender.  

Found this at Avril Health Food store in Quartier Dix30, Brossard

While the lentils are cooking, slice the portobellini mushroom (these are just small portobello mushroom) and then cut them in half.  Put 1 tbsp of oil in a medium sauté pan and turn heat on to medium high.  Add the mushroom with a large pinch of salt and sauté for 5 minutes.  Set aside.

When the lentils are tender, add 3/4 of the reserved mushrooms and combine (save the rest as garnish) Season with freshly ground black pepper and serve with mashed sweet potato. Garnish with fresh tarragon leaves, extra sautéd mushrooms, roasted onion petals, toasted pine nuts and diced pickled turnips.  

You can get pickled turnip in most Mediterranean shops - they are a staple in Lebanese cuisine and add great colour