Servings: persons
Ingredients
- 30 g dried porcini mushrooms
- 250 ml Boiling water
- 3 tbsp extra virgin olive oil
- 125 g chestnut mushrooms
- 75 g shitake mushrooms
- 2 medium onion - finely chopped
- 3 medium carrots - finely chopped
- 2 medium leeks - finely chopped
- 2 sticks celery - finely chopped
- 3 cloves garlic - finely chopped
- 1 tbsp tomato paste/pure
- 750 ml water
- 350 g puy lentils
- 2 tbsp Worcester sauce (gluten free)
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
Root Vegetable Mash
- 1/2 medium celeriac (chopped)
- 1 medium swede - chopped
- 2 medium parsnips - chopped
- 1 medium sweet potato - chopped
- 3 small Jerusalem artichokes
- 2 tbsp extra virgin olive oil
- 2 tbsp plant based milk
- 1/2 tsp sea salt
Instructions
- Place the dried porcini mushrooms in 250ml of boiling water and leave for 20 minutes to rehydrate. Once done drain the mushrooms through a sieve keeping the mushroom water. chop up the mushrooms and set aside.
- Chop up the chestnut and shitake mushrooms finely and set aside.
- Heat 2 tbsp of the Extra Virgin Olive Oil in a large casserole dish (with a lid) and add all 3 different types of mushrooms and fry on medium heat until they have soaked up all the oil and all the water that will inevitably seep out of the mushrooms has evaporated. Spoon the mushrooms out of the pan and set aside.
- Add the rest of the oil in the pan and add the chopped onions, leeks, celery and carrots and cook slowly for about 5 to 10 minutes until they have softened and start to take colour. Add the chopped garlic and tomato paste as well as the cooked mushrooms that you had set aside, and cook for another 2 minutes or so until the vegetables start to caramelise.
- Add the lentils, the porcini mushroom-water that you had set aside along with 750ml of water and salt pepper and the gluten-free Worcester sauce (Biona does a good one). Stir and bring the water to the boil and then turn the temperature down to low and put the lid on and cook for 20 minutes.
- Whilst the lentil mixture is cooking make your root vegetable mash. Chop the celeriac, parsnips, sweet potato, swede and Jerusalem artichokes into cubes and place them in a pan and add enough water to come halfway up. Bring the water to a boil, place the lid on and cook for 15 minutes or so, on a low heat until the vegetables are nice and soft and ready to be mashed.
- Drain the vegetables and them dry for 5 minutes in the sieve or colander. Place the vegetables back in the pan, add the extra virgin olive oil, plant-based milk and sea salt and mash with a potato masher until lump free and as smooth as possible and set aside.
- Check on your lentils and after 25 minutes take the lid off and let the mixture cook for another 15 minutes so that most of the liquid has been cooked away. Place the mixture in a large baking or pie dish (I used one from Le Creuset) and pace the root vegetable mash on top. drizzle some extra virgin olive oil on top and place in the oven and bake for 30 minutes.
- Remove from the oven and serve on its own or with some broccoli or steamed kale.