Garlic mushrooms, beluga lentils and polenta

Name: Garlic mushrooms, beluga lentils and polenta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 15 g dried porcini mushrooms; 1 tbsp olive oil; 2 shallots, thinly sliced; 250 g chestnut mushrooms, halved or quartered (depending on size); 3 black garlic cloves, sliced; 200 g polenta; 15 g unsalted butter; 40 g mature cheddar, finely grated; 2 sprig/s rosemary, leaves stripped and chopped; 250 g cooked black beluga lentils; 1 handful flat leaf parsley, chopped

This hearty dish includes polenta and earthy garlic mushrooms, flavourful dried porchini mushrooms and cooked black beluga lentils.

3 out of 5 stars(1) Rate this recipe

High protein

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plussoaking

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Ingredients

15g dried porcini mushrooms
1 tbsp olive oil
2 shallots, thinly sliced
250g chestnut mushrooms, halved or quartered (depending on size)
3 black garlic cloves, sliced
200g polenta
15g unsalted butter
40g mature cheddar, finely grated
2 sprig/s rosemary, leaves stripped and chopped
250g cooked black beluga lentils
1 handful flat leaf parsley, chopped

Method

Cover the porcini with boiling water (about 200ml) in a bowl; set aside to soak for 20 minutes. Meanwhile, heat the oil in a wide pan then cook the shallots with a pinch of salt over a medium heat for 6-8 minutes until tender and light golden. Turn the heat up to high then add the chestnut mushrooms. Cook for 3 minutes without stirring. Add the sliced garlic and stir in 1 tbsp water. Cover and take off the heat; set aside to steam in the juices for 10 minutes.
Meanwhile, bring 1 litre of water to a simmer; add a pinch of salt. Pour in the polenta in a steady stream then cook on a low heat for 8-10 minutes, whisking all the time. Add the butter, cheese and rosemary; stir vigorously until smooth and combined. Season.
Stir the porcini and soaking liquor into the garlic mushrooms. Add the lentils and warm through over a low heat; season. Serve with the polenta and a scattering of parsley.