Mushroom Lentil Duxelle Dip
Served warm or cold, this spin on a classic is delicious year-round. The lentils play very well with the umami of the sautéed mushrooms, acidity from the wine and richness of the sour cream and...
Keywords
- snack
- whole green
- gluten-free
- vegetarian
- home cook
- english
- 30 min. meals
- mushroom
- summer
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Mixing bowl
- Serving bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 cup (250 mL) finely chopped onion
- 2 garlic cloves, chopped
- 1/2 lb (225 g) finely chopped mushrooms
- 1/4 cup (60 mL) white wine
- 1 cup (250 mL) cooked green lentils
- 1 Tbsp (15 mL) fresh thyme leaves
- 1/3 cup (75 mL) plain Greek yogurt
- 1/3 cup (75 mL) sour cream
- 2 Tbsp (30 mL) finely sliced chives, plus more for garnish
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