Best Lentils With Port Glazed Shallots Recipes

Mushroom Strudel with Braised Shallots and French Lentils, with a Port Demi-Glaze image

Provided by Food Network

Number Of Ingredients 22

1 1/2 ounce garlic, chopped fine
2 tablespoons butter
6 ounces shiitake mushrooms, sliced
3 ounces porcini mushrooms, sliced
2 ounces button mushrooms, sliced
1 each portobello mushrooms, sliced
1 cup Marsala
1/2 teaspoon salt
1 fresh thyme sprig
16 whole peeled shallots
2 ounces butter
4 ounces white wine
4 ounces Espagnole sauce (reinforced and thickened veal stock)
1/4 teaspoon salt
1 tablespoon sugar
3 cups Espagnole sauce (reinforced and thickened veal stock)
2 cups Port
1 thyme sprig
1 ounce French lentils
2 cups chicken stock
8 sheets phyllo dough (halved width-wise, to make 16 sheets)
2 ounces melted butter

Steps:

Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add mushrooms and saute briefly. Deglaze with Marsala and add all remaining ingredients. Cook on low heat until all liquid has evaporated. Remove thyme stems and chill mushroom mixture.
Braised Shallots: Preheat oven to 350 degrees F.
In large saute pan, caramelize shallots in butter. Deglaze with white wine and Espagnole sauce. Add all remaining ingredients. Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes. Remove from oven and keep hot.
Sauce: Place all ingredients in saucepan and reduce by half.
Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender.
Preheat oven to 350 degrees F.
Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together.
Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end. Fold over edges and roll to form a strudel. Repeat with remaining ingredients.
Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from oven and cut through middle of strudel on bias.
Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils.

Aromatic Lentils and Sauteed Mushrooms image

Provided by Roger Mooking

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

Sauteed Mushrooms
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons butter
1 pound crimini mushrooms, quartered
1 clove garlic, smashed
3 tablespoons coarsely chopped fresh thyme
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
Lentils
1 1/2 cups dried green lentils, rinsed and drained
2 shallots, smashed
3 cloves garlic, smashed
5 sprigs fresh thyme
3 bay leaves
3 cups water
Sauteed Mushrooms
2 ripe tomatoes, diced
1/4 bunch fresh chives, thinly sliced
Crispy Glazed Pork Belly
Salt and freshly ground black pepper

Steps:

Mushrooms:
Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils.
Lentils:
Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender.
Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl.
Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives.

Lentils with Port-Glazed Shallots image

Yield 4 servings

Number Of Ingredients 4

1 1/2 cups ruby Port
8 ounces small shallots plus 1 large shallot, peeled
1 1/2 cups dried lentils (about 12 ounces), rinsed, drained
1 tablespoon olive oil

Steps:

Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.)
Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils. Season to taste with salt and pepper. Transfer lentils to bowl and serve.