2 tablespoons extra virgin olive oil
25g butter, plus a little extra to drizzle
125g fresh shiitake mushrooms, roughly chopped
3 cloves garlic, finely chopped
pinch of cayenne pepper (optional)
1 tablespoon apple cider vinegar
3 tablespoons dry white wine
1 x 400g can brown lentils, drained
100g crème fraîche
thyme sprigs, to serve
melted butter, to serve

If you can’t find fresh shiitake mushrooms then a mixture of field and button still works well. Alternatively, you could use rehydrated dried shiitakes as long as they are well drained.


1.Heat the oil and butter in a large frying pan.
2.Add the mushrooms, garlic and cayenne pepper if using.
3.Season generously with salt and pepper.
4.Cook for a couple of minutes, stirring occasionally.
5.Add the vinegar and wine and cook for 10 minutes.
6.Remove from the heat and set aside to cool.
7.Once cool, put the mushrooms, lentils and crème fraîche in a food processor and whizz until a smooth paste forms.
8.Scrape the mixture into a container and put in the fridge for an hour or until just before serving.
9.To serve, use a large spoon to scoop onto a platter or board and top with melted butter and a few herbs to garnish.

Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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