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Mushroom with lentils, blue cheese & crispy sage
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2 large portabella mushrooms
2 small red onions, cut into wedges
2 cloves garlic, finely chopped
2 tbsp light olive oil
12-15 sage leaves, washed
250g pack Merchant Gourmet Puglia Lentils
Squeeze of lemon juice
30g Long Clawson Stilton Cheese, crumbled
1. Preheat the oven to 200°C, gas mark 6. Place the mushrooms in a roasting tin, stalk-side up, with the onion wedges. Dot the garlic over the mushrooms, drizzle with 2 tsp of the oil and season lightly. Bake for 25 minutes until the vegetables are lightly browned.
2. Heat the remaining oil in a small frying pan. Once hot enough for a sage leaf to sizzle in the oil, add the leaves and fry very briefly to crisp. Lift out with a slotted spoon onto a plate. Add the lentils to the oil in the pan with plenty of black pepper, a squeeze of lemon juice and 1 tbsp water. Heat through for a couple of minutes until very hot.
3. Transfer the mushrooms and onions to plates and pile the lentils on top. Serve sprinkled with the cheese and sage.
Cook’s tip Flavouring cooking oils before or during cooking can impart the most fabulous character to lots of dishes, whether it’s meats, fish or pulses, beans and lentils as we have here. Try using more robust herbs such as rosemary, thyme or sage to give you the most gutsy flavours.
Typical values per serving:
2 of your 5 a day; source of protein; source of fibre.
This recipe was first published in Tue Sep 29 08:38:45 BST 2020.