Ingredients for 4 person (s)
- 2 cockerels
- 40 g dried porcini
- mushrooms 400 g Paris
- 300 g of frozen mushrooms
- 1 can lentils natural
- dry marjoram 4 sprigs
- 4 thyme sprigs
- 1 bay leaf
- 1 teaspoon ground pepper
- 2 cloves garlic
- 1 teaspoon olive oil
- 2 teaspoons veal
- Salt and pepper
Preparation of cockerels with mushrooms and lentils
Chop finely the bay leaf. Mix the spices with ground pepper
and two pinches of salt. Bread the cockerels with this mixture.
Put them in a dish, film and leave to marinate in the fridge
for an hour.
Rinse the dried mushrooms, put them in a bowl, cover with
water and let rehydrate. Cut feet of mushrooms of Paris. Remove the mushrooms
from the freezer. Peel and chop the garlic.
Preheat oven to 220 ° C (gas mark 7). Drain the mushrooms
and reserve their water.
In a skillet, sauté the garlic with a teaspoon of olive oil.
Add all the mushrooms . Lightly salt. Cook for 15 minutes over medium heat,
stirring often. Bake the cockerels for 25 minutes.
Heat water with mushrooms veal. Pour into the dish after 10
minutes of cooking cockerels and water. With a slotted spoon, drain the
mushrooms in the dish. Keep them warm.
Box drain lentils and add the juice of mushrooms. Stir and
simmer over very low heat.
Remove the cockerels on mushrooms . Reduce the cooking
juices and add it to the lens . Arrange the lentils on the plate or use them
separately.