Savory Mushroom and Lentil Pie

Here is a recipe for a savory pie with mushrooms and lentils that you can try:

Ingredients

• 1 roll of puff pastry or brisée dough
• 150 g of dried lentils (or 300 g if pre-cooked)
• 300 g of mixed mushrooms (fresh or frozen)
• 1 small onion
• 2 cloves of garlic
• 1 sprig of fresh rosemary
• 100 g of grated cheese (pecorino, parmesan, or your choice)
• 2 eggs
• 50 ml of cream
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. If you are using dried lentils, start by soaking them for several hours, then drain and cook them in fresh water for about 30 minutes or until tender. If you are using pre-cooked lentils, drain and rinse under cold water.

2. While the lentils are cooking, clean the mushrooms with a damp cloth or a brush. Slice the mushrooms.

3. Thinly slice the onion and chop the garlic. In a pan, sauté the onion and garlic with a drizzle of oil and the chopped rosemary until they become translucent.

4. Add the mushrooms to the pan and cook until they are golden and have lost most of their water. Season with salt and pepper to taste. Remove the rosemary.

5. Preheat the oven to 180 °C.

6. In a bowl, beat the eggs with the cream, add the grated cheese and mix well. Then add the lentils and cooked mushrooms. Adjust salt and pepper to taste.

7. Unroll the puff pastry or brisée and lay it in a pie dish, prick the bottom with the tines of a fork. Pour the lentil and mushroom filling onto the pastry base.

8. Bake the savory pie for about 25-30 minutes or until it has a golden appearance and the pastry is well cooked.

9. Remove from the oven and let it cool down before serving.

Curiosity

Lentils are a very healthy food rich in proteins, perfect for enriching vegetarian dishes like this savory pie. In Italy, it is a tradition to eat lentils on New Year’s Eve to wish for abundance and prosperity, but they are a versatile ingredient that suits many other recipes throughout the year.