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Garlic mushrooms, beluga lentils and polenta

Garlic mushrooms, beluga lentils and polenta

This hearty dish includes polenta and earthy garlic mushrooms, flavourful dried porchini mushrooms and cooked black beluga lentils.

4 out of 5 stars(2) Rate this recipe
High protein
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Plussoaking

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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 sprig/s rosemary, leaves stripped and chopped
  • 250g cooked black beluga lentils
  • 1 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,087kJ/ 260kcals

Fat

11g

Saturated Fat

4.9g

Carbohydrates

23g

Sugars

2.2g

Fibre

5.6g

Protein

13g

Salt

0.4g

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