Garlic mushrooms, beluga lentils and polenta

  • Preparation time: 10 minutes, plus soaking
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus soaking
  • Serves:4


    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 sprigs rosemary, leaves stripped and chopped
    250g pack cooked black beluga lentils
    handful flat leaf parsley, chopped 


    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.

    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue

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