Legume Flour Grains with Mushrooms and Spinach
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Legume flour grains (red lentils and chickpeas) | 300g |
| Porcini mushrooms | 300g |
| Fresh spinach | 120g |
| Fresh ginger | 20g |
| Vegetable broth | q.b. (as needed) |
| Garlic | 1 clove |
| Thyme | q.b. (to taste) |
| Extra virgin olive oil | q.b. (as needed) |
| Fine salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
Instructions:
-
Prepare the Ingredients:
Start by cleaning the ginger and cutting it into very thin matchstick-sized pieces. Next, clean and slice the porcini mushrooms into bite-sized pieces, and wash the spinach thoroughly. -
Sauté the Garlic and Ginger:
Heat some extra virgin olive oil in a large saucepan. Add the garlic clove (left whole and in its skin) and sauté briefly, allowing the garlic to infuse the oil with flavor. Then, add the sliced ginger and continue sautéing for another minute. -
Cook the Mushrooms:
Add the porcini mushrooms to the pan and stir well. Let the mushrooms cook for a couple of minutes, allowing them to release their juices. Once they begin to soften, pour in a ladle of vegetable broth to deglaze the pan. -
Add the Spinach:
Once the mushrooms have cooked down, add the fresh spinach to the pan. Stir everything together, letting the spinach wilt and reduce in volume. -
Season and Simmer:
Season the mixture with thyme, salt, and freshly ground black pepper. Pour in enough vegetable broth to cover the ingredients and bring to a gentle simmer. Once the broth starts bubbling, lower the heat and let it simmer for a few more minutes, allowing the flavors to combine. -
Finish and Serve:
Taste the dish and adjust the seasoning if necessary. Once everything is well combined, remove from the heat. Serve your legume flour grains with mushrooms and spinach hot, garnished with a sprinkle of fresh black pepper for added flavor.
Notes:
This dish is a delightful, hearty vegetarian option for a comforting first course. The legume flour grains, made from red lentils and chickpeas, add a rich, nutty flavor and texture to the dish, perfectly complementing the earthy porcini mushrooms and vibrant spinach. Enjoy this dish as a satisfying lunch or a warm dinner, paired with your favorite side salad.
