Puy Lentils & Bean Puree on Mushrooms
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 4 large field mushrooms
- 1 tablespoon olive oil
- 1 red onion, cut into thin wedges
- 1 garlic clove, crushed
- 200 g puy lentils
- 185 ml red wine
- 440 ml vegetable stock
- 1 tablespoon finely chopped fresh flat leaf parsley
- 30 g butter
- 2 garlic cloves, crushed, extra
-
Bean Puree
- 1 large potato, cut into chunks
- 2 tablespoons extra virgin olive oil
- 400 g cannellini beans, drained & rinsed
- 2 large garlic cloves, crushed
- 1 tablespoon vegetable stock
-
Red Wine Sauce
- 170 ml red wine
- 2 tablespoons tomato paste
- 375 ml vegetable stock
- 1 tablespoon soft brown sugar
directions
- Remove stalks from mushrooms and chop them. Heat oil in a large saucepan and cook onion over medium heat for 2-3 minutes, or until soft. Add garlic and mushroom stalks and cook for a further minute. Stir in lentils, wine and stock; bring to boil. Reduce heat and simmer, covered, for 20-25 minutes, stirring occasionally, or until reduced and lentils are cooked through. If mixture is too wet, remove lid and boil until slightly thick. Stir in parsley and keep warm.
- Meanwhile, make bean puree. Bring small saucepan of water to boil over high heat and cook potato for 10 minutes, or until tender. Drain and mash with a potato masher until smooth. Stir in half extra virgin oil. Combine cannellini beans and garlic in a food processor. Add stock and remaining oil and process until smooth. Transfer to a bowl and fold in mashed potato. Keep warm.
- Melt butter in a deep frying pan. Add mushrooms and extra garlic; cook in batches over medium heat for 4 minutes each side, or until tender. Remove and keep warm.
- To make red wine sauce, add red wine to the same frying pan, then scrape the bottom to remove any sediment. Add combined tomato paste, stock and sugar; bring to boil. Cook for about 10 minutes, or until reduced and thickened.
- To assemble, place mushrooms onto serving plates; top with the bean puree. Spoon on the lentil mixture & drizzle with the red wine sauce. Season and serve immediately.
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RECIPE SUBMITTED BY
auntchelle
Australia