Mushroom Lentil Dressing

Planning a holiday meal? This hearty vegetarian Mushroom Lentil Dressing also makes a satisfying main course for the plant-based eaters in your life. Try using a seeded whole-grain bread for extra flavor and texture.

Tip: Don’t overcook your lentils. They should still be intact, not mushy.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 1 hour 30 minutes
Serves: 8 (as a side) or 4 (as a main)

Ingredients

1 oz. dried porcini mushrooms
2 Tbs. + 1 Tbs. extra-virgin olive oil
1 lb. cremini mushrooms, chopped
1 Tbs. reduced-sodium soy sauce
1 large onion, diced
4 stalks celery, sliced
leaves from 3 sprigs thyme
leaves from 1 sprig sage, minced
½ tsp. kosher salt
freshly ground black pepper, to taste
4 slices toasted whole wheat bread, cut into small cubes
2 cups cooked green or brown lentils
2 large eggs
½ cup chopped walnuts (optional)

Instructions

Preheat the oven to 375°F. Put the dried mushrooms in a heatproof measuring cup and add 1½ cups boiling water. Let the mushrooms steep while you prepare the other ingredients.
In a large pan, heat 2 Tbs. oil over medium-high heat until shimmering. Sauté the cremini mushrooms until well browned, 5–7 minutes. Season with the soy sauce and remove to a large bowl.
Add the remaining 1 Tbs. oil to the pan. Sauté the onion, celery, thyme, and sage until slightly softened, 1–2 minutes. Season with the salt and a generous amount of black pepper. Add to the bowl with the sautéed cremini mushrooms. Add the bread cubes and lentils to the bowl and toss everything together.
In a small bowl, whisk the eggs. Strain the dried-mushroom soaking liquid through a coffee filter into the eggs. Whisk to combine.
Mince the rehydrated mushrooms and add them to the bowl with the bread/lentil mixture. Add the walnuts (if using) and the egg mixture. Toss everything together to combine.
Transfer into a 2-quart baking dish. Bake until set and crispy on top, about 45 minutes.