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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
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
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.
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