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
Serves: 4
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
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:
Energy |
1,087kJ 260kcals |
---|---|
Fat | 11g |
Saturated Fat | 4.9g |
Carbohydrate | 23g |
Sugars | 2.2g |
Protein | 13g |
Salt | 0.4g |
Fibre | 5.6g |
This recipe was first published in Thu Jan 24 15:40:56 GMT 2019.
Average user rating