Ingredients
The following ingredients have 4 Servings
- 300 millilitres water (freshly boiled)
- 30 grams dried wild mushrooms
- 50 grams non-dairy butter
- 12 shallots
- 200 grams chantenay carrots
- 250 grams portobello mushrooms (cut into thick slices)
- 250 grams chestnut mushrooms (kept whole or cut in half depending on how large they are)
- 4 cloves garlic (minced)
- 1 tbsp tomato puree
- 1 tbsp plain flour
- 300 millilitres red wine
- 4 sprigs thyme
- 4 bay leaves
- 4 sage leaves
- 250 grams puy lentils (pre-cooked)
- salt and pepper (to taste)
- 250 grams fresh wild mushrooms (e.g. girolles, oyster mushrooms, trumpet mushrooms etc.)
Instruction
- Pour the freshly boiled water over the dried mushrooms to rehydrate them and place to one side.
- Heat 1 tbsp olive oil and 25g of the butter in a heavy bottomed pan.
- Once the butter has melted add the shallots and chantenay carrots and cook for 5 minutes or until they begin to soften a little.
- Next add the sliced portobello mushrooms and the chestnut mushrooms to the pan and cook for another 5 minutes.
- Add in the minced garlic, tomato puree and flour and stir to ensure the vegetables are well coated.
- Pour the wine into the pan and stir gently until the sauce is smooth.
- Add the water and re-hydrated wild mushrooms to the pan along with the thyme, bay leaves, sage and puy lentils.
- Simmer for 25-30 minutes or until the sauce has reduced down and the veg are cooked though.
- Season to taste.
- Melt the remaining butter in another pan and add the fresh wild mushrooms. Fry for 5-10 minutes until they have coloured but are still firm.
- Add the wild mushrooms to the main pan before serving.
