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Recipe: Oregonian Farfalle with Wild Mushrooms and Sprouted Lentils
Fall in the Pacific Northwest means one thing to me: mushroom season! I love wild mushrooms, but due to their high cost, I usually make due with criminis. So when Chanterelles are in season, (i.e., affordable), I seize the day and indulge my mushroom cravings.
The following recipe is made with seasonal wild mushrooms, onions (which are also a fall crop) and sprouted lentils (sprouted lentils have a wonderful firm texture, are much easier to digest, and have a much shorter cooking time), and is seasoned with fresh summer savory, an ancient herb that pairs well with legumes, which the Romans believed to be an aphrodisiac. The great thing about savory is that it reduces the need for salt.
This dish is high in fiber and protein, low in fat and sodium, and rich in bioflavonoids. Serve with a Willamette Valley Pinot Noir or Pinot Gris for added Pacific Northwest flavor!
Don't have access to wild mushrooms in your area? Grow you own with Gaiam's Oyster Mushroom Garden.
- 1 lb. Farfalle ("butterfly" shaped pasta), or 1 lb. short gluten-free pasta (try Lundberg brown rice penne)
- 3 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion (or sweet onion), diced
- 1 lb. wild mushrooms (chanterelles*, crimini, oyster, shiitake, or a mixture of several), cut into 1 1/2-inch pieces
- 1/2 tsp. kosher salt
- Freshly ground pepper
- 8 oz. sprouted red lentils, about 2 cups (available at stores like Whole Foods, or sprout your own! You may also use traditional cooked red lentils, but they produce more gas)
- 14.5 oz. can whole tomatoes, coarsely chopped (try Muir Glen)
- 1 3/4 cup white wine
- 1 tsp. honey
- 2 Tbsp. chopped fresh summer savory
- 1 tsp. chopped fresh rosemary
- 3 Tbsp. chopped parsley
- 4 oz. goat cheese, cut into 8 medallions
Fill a large pot with water and place over high heat to bring to a boil. In a large saute pan, heat olive oil over medium-high heat. Add garlic and onion and cook, stirring, 3 minutes. Add mushrooms, salt and little freshly ground pepper. Cook about 5 minutes, stirring often. Add lentils and cook 2 minutes, stirring a few times. Add tomatoes, wine and honey, stirring gently to combine.
Bring to a simmer, reduce heat to low, and cook loosely covered for 10 minutes, stirring every couple minutes. Add pasta to boiling water, and stir. Bring back to a boil, reduce heat to medium, and let cook at a slow boil. Add herbs to saute pan, stir and cook 2 minutes. Remove pan from heat. Test pasta for doneness at 11 minutes (it should be slightly al dente, firm "to the tooth") and drain.
Put a little olive oil in the bottom of a large pasta bowl. Add farfelle and toss in olive oil to lightly coat. Add mushroom/lentils and toss gently to combine. Top each serving with a goat cheese medallion. Makes 8 servings.
Note: The sauce can be made ahead of time by a few hours, and gently reheated while you cook the pasta.
*Chanterelles are in season in the Pacific Northwest during the fall. To order chanterelles during the summer months, try Localharvest.com. Red Rosa Alpacas, in Spencer, Indiana sells delicious chanterelles.
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