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Mushroom Salad with Lentils and Caramelized Onions ~ Serves 6 - 8
Prep time 10 mins ~ Cook time 40 mins ~ Total time 50 mins

Mushroom salad with lentils and caramelized onions, topped with crunchy pine nuts and briny capers – it’s a symphony of textures and fall flavors, and a fantastic meal in itself, this salad doubles up as the perfect potluck dish, or Thanksgiving side.

1 1/2 - 2 lb medley of raw mushrooms
2 tablespoons butter
2 big onions
3 tablespoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup dry black lentils
3/4 cups vegetable broth or water
1/4 cup pine nuts
1/4 cup capers
a splash of truffle oil optional
2-3 tablespoons chopped garlic chives for garnish

Clean, and cut mushrooms in small pieces. Sauté in 2 tablespoons butter with salt and pepper, until completely cooked (about two cups cooked mushrooms).
Chop the onions, and sauté in the olive oil, on low heat, until they caramelize and turn golden brown (10-15 minutes).
You should end up with 1 cup of cooked onions.
Boil the broth or water, add salt, and the dry lentils. Cook for about 20 minutes or until the lentils is fully cooked without being mushy.
You should get 1 cup of cooked lentils.
Assemble the salad by mixing the cooked lentils, mushrooms, and onions. Adjust the salt, and add truffle oil if desired.
Mix in the capers and pine nuts, and serve over a bed of arugula, sprinkled with lots of garlic / onion chives.


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