My boss John Paul loved this light vegetarian luncheon dish.   He said it was delicious and we should have it every week. I created this entree from things in the fridge that needed a unifying theme--mushrooms, napa cabbage, a few brussel sprouts, onions, chimichurri, and mache.  

4 oz packages of brown and white beech mushrooms

4 oz package of mitake mushrooms

1 small onion julienned

2 garlic cloves minced 

2 tbsp of butter

2 tbsp of extra virgin olive oil

1/3 cup of white wine

1 tbsp of fresh basil julienned

salt and pepper

1 small head of napa cabbage julienned

6 brussel sprouts shaved  

1 shallot julienned

1 1/2 tsp kosher salt

1 tbsp of butter

2 tbsp of extra virgin olive oil

1 cup of beluga lentils

2 cups of water

1 sprig of thyme

1 garlic whole clove 

1 tbsp of salt


See recipe from beet post.

For the lentils, place the lentils, water, thyme, garlic and salt into a small pot and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook for 25 minutes or until the lentils are done.  Strain the lentils if there is excess cooking water and discard the garlic clove; leave them in the pot until ready for use.

For the cabbage, add butter, oil, cabbage, brussel sprouts, shallots, and salt to a braising pan heated to medium hot. 

Add the salt in layers so that all the ingredients get a little salt. Adding salt and covering the pot sweats the vegetables. Salt draws water out of the vegetables so they cook in their own liquid.   Keep an eye on maintaining medium heat so the vegetables don't burn.   After a 25 minute sweat, the cabbage should be tender.  Pour the vegetables and their braising liquid into the lentils and mix.  Add 2 tbsp of chimichurri and adjust the seasoning with salt and pepper. 

For the mushrooms,  add 1 tbsp butter and olive oil to a medium hot saute pan.  Saute the mushrooms and onions in the pan for 5 minutes and add the garlic.  After sauteing an additional  minute,  deglaze the pan with white wine.  Let the wine reduce and finish the mushrooms with 1 tbsp of butter, salt, pepper, and fresh basil.

 To serve the dish,  add a spoonful or two of the lentils and cabbage in a ring mold onto the plate.  Place mushrooms on top.  Finish with a little mache and extra virgin olive oil.   I shave a little fresh manchego cheese on top  ( not shown in picture) for an added flavor.