Ease of Preparation: Medium
Time of Preparation: 1 hour and 10 minutes
Yield: 4-6 servings
Making your own vincotto allows you to control what goes in and what the final flavor profile will be. Here, we pair it with nutty black lentils and earthy king trumpet mushrooms for a dish that’s bursting with taste and personality.
Ingredients:
Vincotto:
- 4 cups (1 L) red wine
- 1 cup (240 ml) honey
- 2 cinnamon sticks
- 5 cloves
Lentils:
- 2 tablespoons (30 ml) olive oil
- ½ cup (120 ml) diced red onion
- ½ cup (120 ml) diced celery
- ½ cup (120 ml) diced carrot
- 3–4 garlic cloves, rough chopped
- 1 ½ cups (350 ml) dried black or French Du Puy lentils
- ¼ cup (60 ml) red wine
- 3 cups (710 ml) light veggie stock or water
- 2 teaspoons (10 ml) salt
- 2 tablespoons (30 ml) Dijon mustard
- 4–5 sprigs fresh thyme, tied in a bundle
- 2 bay leaves
- 6 tablespoons (90 ml) dried currants
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) butter, cold and cubed
Mushrooms:
- 8 large king trumpet mushrooms, halved
- Olive oil, for searing
- 2 tablespoons (30 ml) butter
- Salt and pepper
- 3 tablespoons (45 ml) olive oil
- 1 sprig thyme
- 1 garlic clove, whole peeled
- 2 tablespoons (30 ml) Vincotto
Garnish:
- Fresh figs (halved), parsley, and chopped roasted walnuts, Vincotto
Method:
For the Vincotto:
In a saucepan over high heat, combine wine, honey, cinnamon, and clove, and bring to a boil, stirring.
Lower the heat slightly and continue cooking until the liquid volume is reduced by ¾, about 20 minutes.
Before using, strain and discard solids, cool completely.
For the Lentils:
Heat olive oil in a large sauté pan over medium-high heat.
Add onion, celery, and carrots and cook, stirring, for 4-5 minutes, until starting to soften. Turn heat down to medium. Add the garlic and cook for 1 minute until soft.
Add the lentils and the wine, bring to a boil, and allow wine to cook off, about 2 minutes.
Pour in the stock, season with salt, and stir over the heat until combined. Bring to a hard simmer.
Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender. Uncover for the last 5 minutes and finish cooking.
Remove the thyme sprigs and bay leaves and discard, season with salt and pepper.
While warm, fold in the Dijon, red wine vinegar, and dried currants.
Finish by folding in the cold butter off of the heat.
Keep warm.
For the Mushrooms:
Halve the mushrooms lengthwise. Score the cut side with a diamond pattern for a nice presentation.
Heat olive oil in a large skillet over medium-high heat.
Season the mushrooms and sear, cut side down, for 3-4 minutes, without disturbing, until golden. Lower heat.
Flip the mushrooms and add the butter, garlic, and thyme.
Baste the mushrooms with the butter and aromatics until cooked through.
When ready, drain off excess oil/butter, discard garlic and thyme.
To serve:
Arrange a small portion of the warm lentil salad in the middle of a serving plate.
Neatly place a few pieces of the seared mushroom, cut side up, over the lentils.
Place fresh figs beside the mushroom, garnish with walnuts and parsley.
Drizzle generously with the Vincotto and serve immediately.