Rich Porcini & Red Wine Lentil Ragu Over Creamy Mash With Crispy Oyster Mushrooms

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Take out two saucepans and a frying pan.

STEP 2

Fill one of your saucepans with water and place it over a medium high heat and bring to a boil. Peel the potatoes, then cut them into 2 cm cubes. Salt the boiling water, add the potatoes, and cook for around 10–12 minutes, or until very soft. They should almost crumble when pierced with a fork.

STEP 3

Place your frying pan over a medium-high heat and add a drizzle of oil or some vegan butter, if you have it. Tear the oyster mushrooms into bite-sized pieces and add them to the pan. Fry for around 10 minutes, until golden and crispy. Season well with salt and pepper.

Alternatively, if you have an air fryer, toss the oyster mushrooms in a drizzle of olive oil and cook at 180°C for 10 minutes, or until crispy.

STEP 4

Drain the lentils and add them to your other saucepan with the porcini lentil sauce. Warm through over a low-medium heat until piping hot. Add a little water if the sauce reduces too much or starts to stick. Meanwhile, finely chop the fresh parsley.

STEP 5

Once the potatoes are cooked, drain the water and add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You can also add a little plant milk or butter for extra creaminess (optional). Season well with salt and black pepper to taste.

STEP 6

To serve up, divide the mashed potato between serving bowls, spoon over the porcini lentils, top with your crispy oyster mushrooms and finish with a scattering of fresh parsley. You could finish with a final drizzle of extra virgin olive oil if you like. Season to taste and enjoy!