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Vincotto mushrooms with black lentils
A luxurious dish with all the nutritious flavours you want! Make your own vincotto at home with red wine, honey, cinnamon and clove, and serve it with lentils, celery, carrots, currants and king trumpet mushrooms.
SERVES
4
TO
6
Ingredients
Vincotto
- 4 cups (1 L) red wine
- 1 cup (240 ml) honey
- 2 cinnamon sticks
- 5 cloves
Black Lentils
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (120 ml) diced red onion
- 1/2 cup (120 ml) diced celery
- 1/2 cup (120 ml) diced carrot
- 3–4 garlic cloves, rough chopped
- 1 1/2 cups (350 ml) dried black or French Du Puy lentils
- 1/4 cup (60 ml) red wine
- 3 cups (710 ml) light vegetable stock or water
- 2 teaspoons (10 ml) salt
- 2 tablespoons (30 ml) Dijon mustard
- 4–5 sprigs fresh thyme, tied in a bundle
- 2 bay leaves
- 6 tablespoons (90 ml) dried currants
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) butter, cold and cubed
Mushrooms
- 8 large king trumpet mushrooms, halved
- Olive oil, for searing
- 2 tablespoons (30 ml) butter
- Salt and pepper, to season
- 3 tablespoons (45 ml) olive oil
- 1 sprig thyme
- 1 garlic clove, whole peeled
- 2 tablespoons (30 ml) Vincotto
Garnish
- Fresh figs (halved), parsley, and chopped roasted walnuts, Vincotto
Directions
Vincotto
- In a saucepan over high heat, combine wine, honey, cinnamon, and clove, and bring to a boil, stirring.
- Lower the heat slightly and continue cooking until the liquid volume is reduced by three-quarters, about 20 minutes.
- Before using, strain and discard solids, cool completely. Set aside for serving.
Black Lentils
- Heat olive oil in a large sauté pan over medium-high heat.
- Add onion, celery, and carrots and cook, stirring, for four to five minutes, until starting to soften. Turn heat down to medium. Add the garlic and cook for one minute until soft.
- Add the lentils and the wine, bring to a boil and allow the wine to cook off for about two minutes.
- Pour in the stock, season with salt, and stir over the heat until combined. Bring to a hard simmer.
- Add the bay leaves and thyme sprigs, cover and gently simmer on low heat for 25 to 30 minutes or until lentils are tender. Uncover for the last five minutes and finish cooking.
- Remove the thyme sprigs and bay leaves and discard, season with salt and pepper.
- While warm, fold in the Dijon, red wine vinegar, and dried currants.
- Finish by folding in the cold butter off of the heat.
- Keep warm for serving.
Mushrooms
- Halve the mushrooms lengthwise. Score the cut side with a diamond pattern for a nice presentation.
- Heat olive oil in a large skillet over medium-high heat.
- Season the mushrooms and sear cut side down, for three to four minutes, without disturbing, until golden. Lower heat.
- Flip the mushrooms and add butter, garlic, and thyme.
- Baste the mushrooms with butter and aromatics until cooked through.
- When ready, drain off excess oil/butter, discard garlic and thyme.
Serve
- Arrange a small portion of the warm lentil salad in the middle of a serving plate.
- Neatly place a few pieces of the seared mushroom, cut side up, over the lentils.
- Place fresh figs beside the mushroom, garnish with walnuts and parsley.
- Drizzle generously with the Vincotto and serve immediately. Enjoy!
