Nut, Lentil and Mushroom Mixture

Name: Nut, Lentil and Mushroom Mixture
Cuisine: Australia
Ingredients: 100 g (3½ oz) White Lentils (Urid Dahl); 100 g (3½ oz) Red Quinoa; 100 g (3½ oz) Walnut Kernels; 20 g (¾ oz) Dried Morels; 50 g (1¾ oz) Unsalted Butter; 2 French Shallots, Finely Diced; 1 Garlic Clove, Finely Diced; 100 ml (3½ fl oz) Chicken Stock; 20 g (¾ oz) Black Winter Truffle, cut into Julienne; 50 ml (1¾ fl oz) Reduced Veal Stock (Glaze); Fine Sea Salt

Preparation info

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

100 g (3½ oz) White Lentils (Urid Dahl)
100 g (3½

Oceania
Australia
Sydney
Starter
Gluten-free

Method

To make the nut, lentil and mushroom mixture, soak the lentils and quinoa separately in water overnight. Boil the lentils in fresh water for 6–8 minutes, or until just tender to the bite. Boil the quinoa in fresh water for about 8 minutes, or until just tender to the bite. Drain the lentils and quinoa well.

Preheat the oven to

Ingredients

Method

Photos