Rich Porcini & Red Wine Lentil Ragu Over Creamy Mash With Crispy Oyster Mushrooms
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.
STEP 2
Fill one of your saucepans with boiling water from the kettle and place over a medium heat. Peel the potatoes, then cut them into 2 cm cubes. Salt one saucepan of boiling water, add the potatoes, and cook for around 10ā12 minutes, or until very soft. They should almost crumble when pierced with a fork.
STEP 3
Place your frying pan over a medium-high heat and add a drizzle of oil or some vegan butter if you have some. Slice the mushrooms while it heats up. Fry theĀ oysterĀ mushroomsĀ until golden and crispy, around 10 minutes. Season well with salt and pepper.
STEP 4
Drain theĀ lentilsĀ and add them to your other saucepan with theĀ porcini lentil sauce. Warm through over a low-medium heat until piping hot. Add a little water if the sauce reduces too much or starts to stick. Meanwhile, finely chop the freshĀ parsley.
STEP 5
Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.
STEP 6
To serve up, divide the mashed potato between serving bowls, spoon over the porcini lentils, top with your crispyĀ oyster mushroomsĀ and finish with a scattering of freshĀ parsley. You could finish with a final drizzle of extra virgin olive oil if you like. Season to taste and enjoy!
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Rich Porcini & Red Wine Lentil Ragu Over Creamy Mash With Crispy Oyster Mushrooms
Rich Porcini & Red Wine Lentil Ragu Over Creamy Mash With Crispy Oyster Mushrooms
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.
STEP 2
Fill one of your saucepans with boiling water from the kettle and place over a medium heat. Peel the potatoes, then cut them into 2 cm cubes. Salt one saucepan of boiling water, add the potatoes, and cook for around 10ā12 minutes, or until very soft. They should almost crumble when pierced with a fork.
STEP 3
Place your frying pan over a medium-high heat and add a drizzle of oil or some vegan butter if you have some. Slice the mushrooms while it heats up. Fry theĀ oysterĀ mushroomsĀ until golden and crispy, around 10 minutes. Season well with salt and pepper.
STEP 4
Drain theĀ lentilsĀ and add them to your other saucepan with theĀ porcini lentil sauce. Warm through over a low-medium heat until piping hot. Add a little water if the sauce reduces too much or starts to stick. Meanwhile, finely chop the freshĀ parsley.
STEP 5
Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.
STEP 6
To serve up, divide the mashed potato between serving bowls, spoon over the porcini lentils, top with your crispyĀ oyster mushroomsĀ and finish with a scattering of freshĀ parsley. You could finish with a final drizzle of extra virgin olive oil if you like. Season to taste and enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.
STEP 2
Fill one of your saucepans with boiling water from the kettle and place over a medium heat. Peel the potatoes, then cut them into 2 cm cubes. Salt one saucepan of boiling water, add the potatoes, and cook for around 10ā12 minutes, or until very soft. They should almost crumble when pierced with a fork.
STEP 3
Place your frying pan over a medium-high heat and add a drizzle of oil or some vegan butter if you have some. Slice the mushrooms while it heats up. Fry theĀ oysterĀ mushroomsĀ until golden and crispy, around 10 minutes. Season well with salt and pepper.
STEP 4
Drain theĀ lentilsĀ and add them to your other saucepan with theĀ porcini lentil sauce. Warm through over a low-medium heat until piping hot. Add a little water if the sauce reduces too much or starts to stick. Meanwhile, finely chop the freshĀ parsley.
STEP 5
Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.
STEP 6
To serve up, divide the mashed potato between serving bowls, spoon over the porcini lentils, top with your crispyĀ oyster mushroomsĀ and finish with a scattering of freshĀ parsley. You could finish with a final drizzle of extra virgin olive oil if you like. Season to taste and enjoy!