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

Total time23 min
Active time23 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Gather pans and saucepans1m
  2. 2Boil and cook potatoes15m
  3. 3Drain and mash potatoes4m
  4. 4Plate and garnish the dish3m
23m total • 4/6 critical
0 min
5 min
10 min
15 min
20 min
23 min

⚡Critical stepGather pans and saucepans

Prep • 1 min • Start 0m

Prep

⚡Critical stepBoil and cook potatoes

Cooking • 15 min • Start 1m

Cooking

Fry oyster mushrooms until crispy

Cooking • 10 min • Start 1m • 9m slack

Cooking

Warm lentils and chop parsley

Cooking • 6 min • Start 1m • 13m slack

Cooking

⚡Critical stepDrain and mash potatoes

Finishing • 4 min • Start 16m

Finishing

⚡Critical stepPlate and garnish the dish

Finishing • 3 min • Start 20m

Finishing

Nutrition Information

Calories512 kcal
Protein21.2g
Fat1.7g
Carbs89.3g
Fibre11.9g
Salt2.5g

Step-by-Step Instructions

  1. Gather pans and saucepans

    1 min

    Take out two saucepans and a frying pan.

    Equipment: saucepan, frying pan

  2. Boil and cook potatoes

    15 min

    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.

    Equipment: saucepan, peeler, knife, cutting board

  3. Fry oyster mushrooms until crispy

    10 min

    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.

    Equipment: frying pan, air fryer
    Temperature: 180°C

  4. Warm lentils and chop parsley

    6 min

    Drain the lentils and add them to your other saucepan with the p orcini 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 .

    Equipment: saucepan, colander, knife, cutting board

  5. Drain and mash potatoes

    4 min

    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.

    Equipment: colander, potato masher

  6. Plate and garnish the dish

    3 min

    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!

    Equipment: serving bowls, spoon