The main dish must shine on your table, and this mushrooms, lentils and potatoes pie knows a lot. It is nothing like enjoying how your guests expect what’s coming next. Meanwhile, you take the pie from the oven and place it in the middle of the Christmas table in slow motion. Taste those moments calmly, like this recipe.
Servings for 4
First, cook the lentils al dente (about 25 minutes) with a pinch of salt and cumin, drain, and set aside.
In a large skillet, stir fry the onion and the celery with a spoonful of olive oil. When golden brown, add the chopped mushrooms and the diced pumpkin. Cook over high heat for 10 minutes.
Pour in the white wine and cook until it reduces. Incorporate the lentils and tomato sauce, stir and set aside for 15 minutes.
Place this sauce in an oven dish or mould.
Slice the potato thinly (better with a mandoline), cover them gently with a bit of truffle oil, and add some pepper, nutmeg, and a pinch of salt.
Garnish the dish where the sauce is with the potato slices until covered.
Bake at 180 °C for 30 minutes, or until the potatoes are golden brown.
Take it out of the oven, and decorate it with chopped chives and nutritional yeast before serving.
Garnish this mushrooms, lentils, and potato pie with chopped chives and nutritional yeast on top before serving.
Match your recipe with the best movies and rhythm
I want to subscribe to the newsletter and
find out all the news
Rate the recipe!