To be tested.
INGREDIENTS:
🍄 olive oil
🍄 1kg mixed mushrooms, roughly chopped
🍄 1 large onion, finely chopped
🍄 5 garlic cloves, minced
🍄 100ml white wine
🍄 250g cooked puy lentils
🍄 1 tbsp miso paste
🍄 500ml vegetable stock
🍄 100ml vegan cream
🍄 1 tbsp cornflour, mixed with 1 tbsp water
🍄 10g parsley, finely chopped
🍄 3-4 medium potatoes, finely sliced
🍄 salt & freshly ground black pepper
METHOD:
1️⃣ Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
2️⃣ Heat a large pot over a medium-high heat and add a good glug of oil. Fry the mushrooms in batches (to not overcrowd the pan) for 3-4 minutes each side, or until softened and golden. Remove from pan and set aside.
3️⃣ Heat another glug of oil in the same pan over a medium heat. Once hot, add the onion and a good pinch of salt and fry for 8-10 minutes, stirring regularly, until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.
4️⃣ Add the mushrooms back into the pan and stir to combine. Increase the heat to high and pour in the wine, then cook for a minute or so to reduce. Return the heat back to medium and add the lentils, miso paste, vegetable stock and vegan cream. Stir well, then whisk in the cornflour slurry. Simmer for 10-12 minutes, stirring regularly, until reduced and glossy, then stir through the parsley and taste and adjust the seasoning, if needed. Remove from the heat.
5️⃣ Lay the potatoes on top of the mushroom filling in a overlapping spiral pattern. Brush with oil, then bake for 45-55 minutes, or until the potatoes are golden and soft all the way through. Serve with a green side salad.