Roasted Mushroom, Walnuts and Lentil Goo in Scoops
Ready In: 45 mins
Serves: 12-15
Yields: 36 appetizers
Ingredients
- 1 cup dried red lentils
- 2 cups water
- 4 tablespoons balsamic vinegar, divided
- 10 oz.package cremini mushrooms, sliced
- 1⁄2 small onion, diced finely
- 3 garlic cloves, pressed
- 2 cups walnuts, toasted
- 1⁄4-1⁄3 cup fresh basil
- 1 teaspoon sea salt
- 1⁄4 teaspoon white pepper, freshly ground
- 1 slice white bread, cubed
- 1⁄2 fresh lemon, juice of
- 1⁄2 lemon, sliced very, very thin in triangles
- smoked paprika
- mizuna greens, small leaf pieces
- baked corn tortilla chips or pita chips
Directions
- Preheat oven to 350F degrees.
- Combine water and lentils in saucepan and bring to a boil.
- Lower temp to med. low and continue to simmer for approximately 15 minutes, or until lentils are soft then set aside.
- In mixing bowl, put onions, garlic, and 2 Tbs. Balsamic vinegar and stir.
- Add mushrooms and stir to combine all ingredients.
- Put mushroom mix onto a baking sheet (with sides) and bake for 15 minutes. When done, cool slightly.
- In food processor, combine lentils, mushroom mix, 2 Tbs. Balsamic vinegar, walnuts, basil, salt, pepper, and lemon juice.
- Process until smooth.
- Add cubed bread bit by bit to incorporate into the Goo.
- When cooled, spoon Goo into a gallon size zipper top type plastic bag. Cut a small bit off one of the corners and pipe the Goo into the tortilla scoop. Garnish with a light sprinkling of smoked paprika. (At this point the Goo is not very pretty but very tasty.) Lay a leaf of Mizuna across the Goo and a piece of the lemon. You don't want the lemon too big or thick or it will overpower the Goo!
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