Zuppa di Lenticchie e Funghi - Soup of Lentils & Mushrooms

This recipe from Southern Italy is prepared with a combination of dried mushrooms and fresh mushrooms - I used a combination of oyster and piopinno. Its earthy aroma and wonderful rich taste captures the essence of wild mushrooms just collected from the forest. 

Recipe adapted from Fagioli: The Bean Cuisine of Italy by Judith Barrett. 

• 1 ounce dried mushrooms

• 1 cup lentils

• 1 celery stalk, finely chopped

• 1 small onion finely, chopped

• 1 fresh Italian plum tomato, seeded, cored, finely chopped - or frozen equivalent

• 12 oz, mushroom broth

• 4 cups water

• 2 bay leaves

• Salt

• ¼ cup olive oil

• 1 garlic clove, finely chopped

• Pinch of red pepper flakes to taste

• ½ pound fresh oyster mushrooms

1. 
   Soak the dried mushrooms in 2 cups hot (not boiling) water for 30 minutes. Finely chop the mushrooms (I forgot to do this in the video!)

2. Combine the rehydrated mushrooms and their liquids with the lentils, celery, onion, tomato, and bay leaves in a heavy 6-quart soup pot or Dutch oven. Add mushroom broth and 4 cups cold water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until the lentils are tender and the soup thickens, about 45 minutes.

3. Season to taste with salt.

4. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic, pepper flakes, and fresh mushrooms. Gently cook the mushrooms, stirring, until tender and lightly brown; season to taste with salt.

5. Combine mushrooms with lentil-vegetable mixture. Serve warm with microgreens on top!