Save to your scrapbook
Garlic mushrooms, beluga lentils and polenta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 sprigs rosemary, leaves stripped and chopped
250g pack cooked black beluga lentils
handful flat leaf parsley, chopped
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.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jan 24 15:40:56 GMT 2019.