Thursday, 26 May 2016

Lentil stuffed mushrooms, mash and asparagus

Should I learn to be more poetic about my recipe titles?

This was very tasty - and the self declared lentil dodger had two helpings of the lentil mixture, so I take that as validation.

It takes about 40 minutes, start to finish.

Turn the oven on to medium high, about 180 - then start with the lentils and peeling the potatoes.

Olive oil
Portobello mushrooms
Button mushrooms
Red pepper
Mixed herbs
Vegetable stock
Chili flakes
Wholegrain mustard
Soya spread

1.  Put the lentils on to simmer.
2.  Peel the potatoes and boil - about 12-15 minutes.
3.  Slash the caps of the portobello mushrooms lightly, put them on a baking tray drizzled with olive oil, roast for about 15-20 minutes.
4.  Gently fry the red pepper, crushed garlic, chopped button mushrooms a pich of mixed herbs and a smallish pinch of chili flakes.
5.  When the veg are a bit soft add a little vegetable stock, and simmer.  When the lentils are done, stir them in with a teaspoon of good mustard.
6.  When the potatoes are done mash, adding soya spread to taste.  Put in an oven dish in the top of the oven to get a crispy top.
7.  Turn over the mushrooms, top with the lentil mix, return to the oven.
8.  Steam the asparagus.  10 minutes later - everything is done.
9.  Scoff, have seconds.

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