bay leaves, carrots, chantennay carrots, chestnut mushrooms, dried mushrooms, garlic, girolles, non-dairy butter, oyster mushrooms, pearl onions, porcini mushrooms, portobello mushroom, red wine, sage, shallots, thyme, tomato puree, wild mushrooms
dried wild mushrooms
cut into thick slices
kept whole or cut in half depending on how large they are
salt and pepper
fresh wild mushrooms
e.g. girolles, oyster mushrooms, trumpet mushrooms etc.
Pour the freshly boiled water over the dried mushrooms to rehydrate them and place to one side.
Heat 1 tbsp olive oil and 25g of the butter in a heavy bottomed pan.
Once the butter has melted add the shallots and chantenay carrots and cook for 5 minutes or until they begin to soften a little.
Next add the sliced portobello mushrooms and the chestnut mushrooms to the pan and cook for another 5 minutes.
Add in the minced garlic, tomato puree and flour and stir to ensure the vegetables are well coated.
Pour the wine into the pan and stir gently until the sauce is smooth.
Add the water and re-hydrated wild mushrooms to the pan along with the thyme, bay leaves, sage and puy lentils.
Simmer for 25-30 minutes or until the sauce has reduced down and the veg are cooked though.
Season to taste.
Melt the remaining butter in another pan and add the fresh wild mushrooms. Fry for 5-10 minutes until they have coloured but are still firm.
Add the wild mushrooms to the main pan before serving.
To make the shallots easier to peel, place them in a bowl and cover with hot water for 5 minutes before peeling.