- 4
Ingredients
- Filling
- 1/2 cup french green lentils
- 1/4 tsp salt
- 1 ounce dried porcini mushrooms
- 2 Tbs olive oil, divided
- 6 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 carrot, cut into 1/4-inch thick rounds
- 1 1/2 tsp ground sage
- 1 tsp fresh thyme
- 2 large garlic cloves, minced
- 2 Tbs all-purpose flour
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch chunks
- 4 tsp soy sauce
- 1 Tbs tomato paste
- Topping
- 1 cup plus 2 Tbs all-purpose flour
- 6 Tbs yellow cornmeal
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 4 Tbs chilled unsalted butter, diced
- 1/2 cup buttermilk
- 3/4 cup shredded Gouda Cheese
Preparation
Step 1
Preheat the oven to 400 degrees.
Combine 3 cups cold water, lentils, and 1/4 tsp salt in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, 25-30 minutes. Drain and set aside.
Pour 3 cups of boiling water over the dried mushrooms in a medium bowl. Soak 25 minutes. Remove the mushrooms from the soaking liquid, and squeeze dry. Chop coarsely and reserve soaking liquid.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the fresh mushrooms and saute 3-4 minutes. Add the remaining tablespoon of oil, the onion, carrot, sage, and thyme. Cook 4minutes, then add the garlic. Saute until fragrant, about 30 seconds. Reduce heat to medium-low and mix the flour into the vegetables. Cook 1 minute, then add the porcini soaking liquid. Mix in the chopped porcinis, potatoes, soy sauce, and tomato paste. Cover; simmer until the potatoes are tender, 13 to 15 minutes, or until the potatoes are tender. Add the lentils and season the filling with salt and pepper. Divide among 4 ovenproof bowls and transfer to a baking sheet.
To make the topping, combine the flour, cornmeal, baking powder, and salt in the bowl of a food processor. Blend 5 seconds. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and pulse until the dough forms moist clumps. Turn the dough out onto a lightly floured surface and knead briefly to form a cohesive ball. Divide into 4 portions and shape each one into a 2/3-inch thick disk. Set rounds atop filling, sprinkle with cheese, and sprinkle with coarse salt.
Bake until a tester inserted into the biscuit comes out clean, about 30-35 minutes.