Grilled Mushroom Skewers and Smokey Buttons with Power Lentils and Garlic Chili Kale

mushroomcouncil.com

tpotts

SCALE 1x 2x 3x

subheading: Power Packed Lentils:

1 white onion, large, diced

1 celery stalk, diced

1 carrot, diced

4 garlic cloves, minced

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon smoked paprika

1 tablespoon black pepper grinds

1 teaspoon salt, flakes

1 teaspoon chili flakes

1 cup dried, green speckled lentils (brown or black may also be used), rinsed

3 cups water

3 medium potatoes, diced

1 bunch parsley, chopped

1 bay leaf

subheading: Steaky Mushroom Skewers:

1 teaspoon cooking oil

20 medium-size or 485g crimini mushrooms, stems removed (save for garlic chili kale)

2 tablespoons steak seasoning (your favorite blend)

1 teaspoon olive oil

salt and pepper, to taste

subheading: Smokey Grilled Sliced Button Mushrooms:

300 g medium white button mushrooms, sliced

3 tablespoons olive oil

2 tablespoons pork seasoning blend (your favorite kind)

1 teaspoon cooking oil

salt and pepper, to taste

subheading: BBQ Zucchini:

1 large zucchini or several small ones

1 tablespoon olive oil

3 tablespoons BBQ seasoning blend (your favorite kind)

subheading: Garlic Chili Kale:

1 bunch kale, cleaned and stems removed

1 tablespoon olive oil

4 garlic cloves, chopped

1 teaspoon chili flakes

Mushroom stems from Steaky Mushroom Skewers

Salt and pepper to taste

Handful of fresh parsley, chopped

Directions at mushroomcouncil.com

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