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Wild Mushrooms and Lentil Salad

Recipe for 20 people – great for a summer party!


3lb. Brown DRY Lentils (can be a medley by adding red and green lentil)

Wash and slice your mushrooms:

  • Cremini mushrooms
  • Oyster mushrooms
  • Shitake mushrooms
  • Button mushrooms

Sauté the following:

  • 5 cloves of fresh garlic – finely diced (ok to reduce the number of cloves if garlic isn’t your thing)
  • 2 tablespoon of mushroom base – vegetable base can be substituted
  • 2 cups EV Olive Oil – more may be needed as the salad sets the lentils will absorb the oil
  • Sea salt and Black Pepper – to suit your taste

Chop the following

  • 4 stalks fresh celery – medium chop
  • 2-3 stalks of chives – chopped

Quick Steps

  1. Boil the lentils in salted water until they are cooked al dente – slightly firm (approximately 10 to 15 min).
  2. Shock them in ice water when ready.
  3. In a large fry-pan, sauté the olive oil and garlic – until garlic is slightly golden.
  4. Add the chopped mushrooms, base and salt/pepper to taste – sauté for approximately 5 minutes or until mushrooms begin to wilt.
  5. Allow the mushroom sauté to cool.
  6. Add the cooled mushroom mixture and chopped celery to the lentils – toss evenly.
  7. Select a bowl, fill with the mixture and top with freshly chopped chives.
  8. Serve at room temperature.
  9. Salad can also be served chilled – make ahead of time and refrigerate for 5-7 days.

Choosing the Plate (or serving bowl)

This lentil salad can be served as a VEGAN main meal or as a complementary salad for your summer grilled meats or poultry. It is perfectly suited for when preparing for a larger group in advance. 

Plating for a main meal – use a flanged-edge bowl and garnish with slivers of red pepper and pine nuts to add interest to your chives.

When plating for a party – let your bowl depict the theme of the event and the amount of salad being served. We like hand-carved wooden bowls like this one from master wood-crafter Vinzon Lee.

Wild Mushrooms and Lentil Salad

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