Have you onboarded with the vegetarian trend yet? Take a tasty dip into the newest food craze with this hearty cartouche.
Mushroom, Beetroot and Mozzarella with a Lentil Cartouche
For the ginger vinaigrette dressing:
• 1cm piece ginger
• 1 garlic clove, finely grated
• 30ml rice vinegar
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp sugar
• 75ml sesame oil
• 2 tsps Dijon mustard
For the lentils:
• 225g puy or brown lentils
• 3 tbsps olive oil
• 1 Spanish onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 bay leaves
• salt and pepper
• 4 tbsps coriander leaves, chopped
For the mushrooms:
• 4 large Portobello mushrooms,
or 8 small ones
• 2 tbsps olive or sesame oil
• pinch of chilli flakes (optional
• 500g buffalo mozzarella cheese, torn into
• 200g cooked beetroot, cut into wedges
• 4 squares of parchment paper
(approximately 38 x 38cm)
• 4 strips of parchment paper
(approximately 38 x 2cm), to tie
1. Prepare the vinaigrette in advance by whisking all the ingredients together.
Refrigerate until required.
2. Wash the lentils under cold water. Heat the oil in a saucepan, add the onion and garlic and sauté over a medium heat until softened. Add the drained lentils, bay leaves and just enough water to cover.
3. Bring to the boil and simmer until tender, about 15–20 minutes, adding more water if necessary.
4. Drain the lentils and dress with the ginger vinaigrette while still hot. Season with salt and pepper and stir through the coriander.
5. To prepare the mushrooms, wipe the caps clean with a damp cloth and remove the stalks. Drizzle with the olive oil, season with salt and chilli flakes and cook in a preheated frying pan or griddle for three minutes on either side.
6. To assemble, preheat the oven to 190°C/375°F/Gas Mark 5. Place one mushroom (or two, if small) in the centre of each paper square and top with lentils, mozzarella and beetroot wedges. Bring the sides of the squares together and tie each one with a strip. (All of this can be done in advance; the parcels will keep for two days in the fridge.)
7. Place on a baking tray and cook for 15–20 minutes or until heated right through. Serve with a rocket salad.
Top Tip: If you don’t fancy making the parcels, use the recipe as a salad instead.
Recipe and all images taken from The Modern Vegetarian by Maria Elia (Kyle
Books), RRP €18.99. Photography by Jonathan Gregson.