Mushroom & Lentil Sage Pasta

Instructions

1. Rehydrate Shiitake Mushrooms

   1 min hands-on10 min waiting

   • Place dried shiitake mushrooms in a bowl.
   • Pour boiling water over them and set aside to soak.

2. Prepare Vegetables

   3 min hands-on

   • Finely dice the onion and carrot or pulse in a food processor.
   • Ensure they are finely chopped but not pureed.

3. Sauté Aromatics

   1 min hands-on8 min waiting

   • Heat a saucepan over medium heat and add olive oil.
   • Add diced onion and carrot with a pinch of salt.
   • Cook for 7–8 minutes, stirring occasionally, until softened.

4. Chop Mushrooms

   3 min hands-on

   • Finely chop white mushrooms.
   • Drain rehydrated shiitake mushrooms, reserving soaking liquid, and chop finely.

5. Cook Mushrooms

   2 min hands-on9 min waiting

   • Remove onion and carrot from the pan and set aside.
   • Wipe pan clean, return to high heat, and add chopped mushrooms with salt.
   • Cook, stirring frequently, until mushrooms release moisture and caramelize, about 8–10 minutes.

6. Deglaze with Wine

   4 min waiting

   • Pour wine into the pan and stir to deglaze.
   • Allow wine to reduce until almost evaporated, about 3–4 minutes.

7. Combine Ingredients for Ragù

   2 min hands-on14 min waiting

   • Reduce heat to medium and return onion and carrot mixture to the pan.
   • Rinse lentils and add to the pan with reserved mushroom soaking liquid.
   • Stir in salt and cayenne pepper.
   • Simmer gently for 12–15 minutes, stirring occasionally.

8. Cook Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook whole-grain pasta until al dente.
   • Drain and reserve a small cup of pasta cooking water.

9. Combine Pasta and Ragù

   1 min hands-on

   • Add cooked pasta to the pan with the ragù.
   • Toss to combine, adding reserved pasta water if needed.
   • Stir in freshly chopped parsley.

10. Crisp Sage Leaves

    2 min hands-on

    • Heat olive oil in a small frying pan over medium heat.
    • Add sage leaves in batches and fry until crisp.
    • Remove with a slotted spoon and drain on paper towels.

11. Plate and Serve

    2 min hands-on

    • Divide pasta among plates.
    • Top with crispy sage leaves and drizzle with sage-infused oil.
    • Sprinkle with additional cayenne pepper if desired.
    • Cooking tips:
    • To enhance the umami flavor, consider adding a splash of soy sauce or a teaspoon of miso paste to the ragù during simmering.
    • Don't overcrowd the mushrooms in the pan while sautéing to ensure they brown properly rather than steaming.
    • For extra texture, reserve a small handful of the white mushrooms, slice them thinly, and sauté them separately in olive oil until golden. Use them as a garnish for the finished dish.
    • Always taste and adjust seasoning (salt, pepper, cayenne) before serving for a well-balanced flavor.