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Essential Mushrooms500g
500gItem price
£1.65Price per unit
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These portabella mushrooms are roasted with chilli, garlic and beechwood smoked pancetta to enhance their earthy flavour and are served with crunchy kale.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Put the mushrooms in a small roasting tin, scatter over the garlic, chilli and pancetta and add 2 thyme sprigs. Drizzle with 1 tsp of the oil, cover with foil, then bake for 15 minutes. Remove the foil and cook for a further 10 minutes until the pancetta is crisp. Discard the thyme.
Meanwhile, put the kale in a serving bowl and add the remaining oil and the lemon juice. Using your hands, massage the leaves for 3-4 minutes until soft and shiny. Stir in the lentils and roasted mushrooms and all their juices. Strip the leaves from the remaining thyme sprigs and sprinkle over; serve warm.
Typical values per serving when made using specific products in recipe
Energy | 830kJ/ 199kcals |
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Fat | 12g |
Saturated Fat | 3.3g |
Carbohydrates | 10g |
Sugars | 2.5g |
Fibre | 5.4g |
Protein | 11g |
Salt | 1g |
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