Mood & mind Vegetarian Creamy mushroom & thyme toasts with walnuts
Garlicky creme fraiche mushrooms on sourdough, scattered with walnuts.
Lentil & mushroom bourguignon
Deep red-wine lentils and mushrooms over mash; Sunday cooking without the roast.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Brown the mushrooms and onion wedges in half the oil; remove.
- Step 2
Soften diced onion and carrot in the rest; add garlic and puree.
- Step 3
Add wine; reduce by half. Add stock, lentils, bay, thyme and Marmite; simmer 25 minutes.
- Step 4
Return mushrooms and onions for 10 minutes.
- Step 5
Serve over mash with parsley.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 64g |
| – of which sugars | 12g |
| Fibre | 12g |
| Fat | 15g |
| – of which saturates | 2.2g |
| – of which omega-3 | 0.3g |
| Calcium | 90mg |
| Iron | 5mg |
| Salt | 1g |
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