MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lentil Cakes With Mushroom Cream Sauce Categories: Mexican, Texan, Starter, Vegetarian Yield: 4 Servings 2 c Cooked black beluga lentils 1/2 c Olive oil 1 md White onion; finely diced 1 1/2 cl Garlic; minced 1/4 c Cotija cheese; shredded 1/4 c Parmesan cheese; grated 1/3 c Cilantro; chopped Salt and freshly ground -black pepper 1 Egg 1/2 c Milk 1 c Panko or breadcrumbs 1/2 Poblano chile; thinly sliced 8 oz Button mushrooms; quartered 1 c Heavy cream 1/4 ts Dried oregano; preferably -Mexican 2 Radishes; sliced 1 Avocado; sliced In a food processor, pulse lentils to form a coarse puree. Heat 2 tb oil in a large skillet over medium-high heat. Saute half the onion until lightly browned, about 3 minutes. Add garlic and cook until fragrant, 30 seconds. Transfer pureed lentils and sauteed onions plus drippings to a large bowl along with both cheeses. Stir in cilantro and season with salt and pepper. Wipe skillet clean. In a bowl, beat egg and milk together until combined. Place panko in a separate bowl. Use your hands to shape lentil mixture into round patties 2-1/2 x 3/4". Dip patties in egg mixture to coat, letting excess run off, then dip in crumbs to coat completely. Heat 1/4 c oil in cleaned skillet over medium-high heat. Working in batches, cook patties until browned all over, 2 minutes per side. Heat remaining oil in a medium skillet over high heat. Add sliced chile and remaining onions. Saute until slightly browned, 2 minutes. Season with salt and pepper. Add mushrooms and cook 5 minutes until browned. Add cream to pan and bring to a simmer. Cook until cream thickens and coats mushrooms, 3 minutes. Season with oregano and salt. Spoon mushroom sauce onto plates and top with patties. Serve with avocados and radishes. Recipe by Hugo Ortega, Xochi, Houston via Wall Street Journal MMMMM