New York Times
Roasted Mushrooms With Braised Black Lentils and Parsley Croutons
Author:Gabrielle Hamilton
13 Ingredients
1 hour 30 mins
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.
Serves
1
Serves
1
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