Garlic mushrooms, beluga lentils and polenta
Waitrose and Partners

Garlic mushrooms, beluga lentils and polenta

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,087kJ/ 260kcals

Fat

11g

Saturated Fat

4.9g

Carbohydrates

23g

Sugars

2.2g

Fibre

5.6g

Protein

13g

Salt

0.4g

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3 out of 5 stars1 rating