zoom Garlic mushrooms, beluga lentils and polenta
  • Print A4 A5
    • Close

    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

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Garlic mushrooms, beluga lentils and polenta

    • Preparation time: 10 minutes, plus soaking
    • Cooking time: 25 minutes
    • Total time: 35 minutes, plus soaking

    Serves: 4

    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 sprigs rosemary, leaves stripped and chopped
    250g pack cooked black beluga lentils
    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary