Ingredients
| 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.
Instructions
| 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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