Porcini, Puglia Lentils & Parsley
Ingredients
- 20g dried porcini mushrooms
- 600ml hot vegetable stock
- 30g butter
- 1 large onion, peeled and finely diced
- 4 garlic cloves, peeled and finely sliced
- 125g chestnut mushrooms, diced 1cm
- 250g pouch of merchant gourmet puglia lentils with truffle infused oil
- 75ml double cream
- 4 heaped tbsp flat leaf parsley leaves
- 20g mixed seeds (pumpkin, linseed, sunflower, you can buy these ready mixed)
- salt and freshly ground black pepper
Preparation
Soak the porcini in the hot vegetable stock for 5 minutes
Strain the porcini into a sieve over a bowl, make sure that you keep the stock
Slice the porcini finely
Get a medium sized saucepan
Add the porcini, butter, chopped onion, garlic, mushrooms and porcini
Cover and sweat for 8 minutes until the onions are soft
Add the lentils and stock
Bring to the boil
Lower the heat and simmer for 5 minutes
Add the double cream
Bring back to the boil
Take the pan off the heat
Season to taste with salt and freshly ground black pepper
Serve in hot bowls with the parsley and seeds sprinkled over the top