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Cooks' Ingredients Porcini Mushrooms30g
30gItem price
£3.10Price per unit
£10.34/100gThis hearty dish includes polenta and earthy garlic mushrooms, flavourful dried porchini mushrooms and cooked black beluga lentils.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,087kJ/ 260kcals |
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Fat | 11g |
Saturated Fat | 4.9g |
Carbohydrates | 23g |
Sugars | 2.2g |
Fibre | 5.6g |
Protein | 13g |
Salt | 0.4g |
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