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Gemischtes Pilz-Ragù mit Linsen pilz rezept

Arbeitszeit15 minutes
Koch-/Backzeit35 minutes
Gesamtzeit50 minutes
Kategorie: Main Course
Küche: German
Stichwort: Gerichte Mit Linsen, Linsen Gerichte, Pilz Rahm Soße, pilz rezept, Pilz Risotto, Pilz Sahne Soße, Rezepte Mit Linsen
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

  • 400 g mixed mushrooms (like cremini, button, or oyster), roughly chopped
  • 150 g green or brown lentils, cooked
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tsp tomato paste
  • 400 ml vegetable broth
  • 100 ml cream or plant-based alternative
  • 1 tsp thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Anleitung

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.
  3. Add the chopped mushrooms and cook until they start to release moisture and turn golden.
  4. Stir in the tomato paste and thyme. Mix well to coat the vegetables.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Add the cooked lentils and cream, stirring gently.
  7. Simmer uncovered for about 15 minutes, until the sauce thickens slightly.
  8. Season with salt and pepper to taste.
  9. Serve warm, topped with fresh parsley and a slice of crusty bread or pasta.

Tipps & Hinweise

You can use any mushrooms you have on hand, even wild ones if you’re feeling adventurous. For a vegan version, skip the cream or replace it with coconut cream or oat cream. It keeps well in the fridge for up to three days and tastes even better the next day.