Vegetarian Recipes, Field Mushrooms with lentils in red wine sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan
Serves: 4
Ingredients
Main
  • 4 large field mushrooms
  • 1 tablespoon olive oil
  • 1 red onion, cut into thin wedges
  • 1 clove garlic, finely diced
  • 200 grams lentils, cooked in advance (tinned can be used if needed)
  • 185mls red wine
  • 440 mls vegetable stock
  • 1 tablespoon chopped Italian parsley
Bean/Potato Puree
  • 1 large potato, peeled and cut into wedges
  • 3 tablespoons olive oil
  • 400grams of cannellini beans cooked and drained
  • 2 large garlic cloves finely chopped
  • ½ vegetable stock cube or 1 tablespoons vegetable stock
Red Wine Sauce
  • 170mls red wine**
  • 2 tablespoons tomato paste
  • 375 mls vegetable stock
  • 1 tablespoon soft brown sugar
  • 1 tablespoon balsamic vinegar
Instructions
  1. Remove the stalks from the mushrooms and chop. Heat the oil in a saucepan and cook the onion over medium heat for 2 – 3 minutes, or until soft. Add the garlic and mushroom stalks and cook for 1 minute. Stir in the lentils, wine and stock and bring to the boil. Reduce the heat and simmer, covered, for 20 – 25 minutes, stirring occasionally, or until reduced and the lentils are cooked through. If the mixture is too wet, remove the lid and boil until slightly thick. The parsley and keep warm.
  2. To make the bean puree, bring a small saucepan of water to the boil over high heat and cook the potato until tender approx 8 minutes. Drain and mash with a potato masher or fork until smooth. Stir in the extra virgin olive oil. Combine the cannellini beans and garlic in a food processor bowl. Add the stock and the remaining oil and process until smooth. Transfer to a bowl and fold in the mashed potato. Keep warm.
  3. Heat one tablespoon of olive oil in frying pan. Add the mushrooms and extra garlic and cook in batches over medium heat for 4 minutes each side, or until tender, Remove and keep warm.
  4. To make the red wine sauce, add the red wine to the same frying pan, then scrape the bottom to remove any sediment. Add the combined tomato paste, stock, sugar and balsamic vinegar and bring to the boil. Cook for 10 minutes or until reduced and thickened.
  5. To assemble, place the mushrooms onto warmed dinner plates and top with bean/potato puree. Spoon on the lentil mixture and drizzle with the red wine sauce. Season with parsley and freshly ground pepper and serve immediately. This dish is great when served with lightly steamed broccoli and Brussels sprouts.
  6. Enjoy…
Recipe by Blue Planet Custodians at https://blueplanetcustodians.com/vegetarian-recipes-field-mushrooms-with-lentils-in-red-wine-sauce/