I'm in love with mushroom and lentils combination...healthy and tasty!!
Mushrooms and lentils pie
Filling
1 cup green lentils cooked and drained
200 grams of mushroom sauté in olive oil with your favorite spices. I used Herbs de Provence, garlic, salt and oregano
1 cup of bechamel sauce home made ant thick
Cheese to sprinkle
Mix the sauté mushrooms with the lentils and the bechamel sauce. It has to be a thick mixture. Set aside.
Dough
150 grams of butter
300 grams of flour
1 egg
1/2 teaspoon of salt
1/2 teaspoon of baking powder
water as needed
Mix all the ingredients, divide it in two, and let it rest in the fridge for 1 hour.
With a roll pin, roll each dough in a rectangular shape. Place the lentils/mushroom mix, and sprinkle some cheese as desired. Cover with the other portion of the dough. Make a hole in the middle, and brush it with olive oil. Bake it at 365F for 25 minute or until golden brown. Enjoy!!
A great combo of flavours...and you forgot to mention it involves cheese :-) Mushroom and lentil are good as a team, but it's even better with the cheese!
ReplyDeleteWow- this looks amazing. I love the combination of mushrooms and lentils and packed in that pocket of dough is just a really special presentation. Beautiful.
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