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Cooks' Ingredients Porcini Mushrooms30g
30gItem price
£3.10Price per unit
£10.34/100gThis hearty dish includes polenta and earthy garlic mushrooms, flavourful dried porchini mushrooms and cooked black beluga lentils.
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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.
Typical values per serving when made using specific products in recipe
Energy | 1,087kJ/ 260kcals |
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Fat | 11g |
Saturated Fat | 4.9g |
Carbohydrates | 23g |
Sugars | 2.2g |
Fibre | 5.6g |
Protein | 13g |
Salt | 0.4g |
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£1/100ml0kg added
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£4.80/kg0 added
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£4.00Price per unit
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£1.90Price per unit
£5.07/kg0 added
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£7.86/kg0 added
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£8.40/kg0 added
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32p/10g