About two years ago, I stopped publishing recipes, as I discovered how much I loved writing about the food and drink industry, instead. However, special times call for special measures, and I have decided to restart recipe posting. Here, you can find the recipe for a delicious and very simple dish of mushrooms and lentils, flavoured with caraway, tarragon and miso, cheesy polenta and poached egg.
I don’t want to bore you with too many words. I will however, stress how important it is for us all to stay at home during this period. And what better way to make self-isolation easier, than a little indulgence?
You know my style: fine dining at home, and all that jazz. During this period, however, I promise to make things that take less than an hour to prepare, and that anyone can make at home.
The recipe for mushrooms, lentils, cheesy polenta and poached egg
An easy and quick recipe that uses pantry staples.
- 50 g beluga lentils*
- 250 ml water
- 1/2 tsp salt
- 3 cloves garlic finely chopped
- 20 g butter
- 2 tbsp caraway seeds
- 2 tbsp dried tarragon
- chilli flakes adjust the amount to your liking
- 500 g frozen mushrooms
- 1 tbsp miso optional
- 1 tbsp soy sauce
- 1 tbsp rice vinegar*
- 1 tbsp mirin
- 1 tbsp lemon zest zest from one lemon
- 75 g polenta
- 400 ml water
- 1/2 tsp salt
- 50 g feta cheese finely cubed
- 3-4 drops natural liquid smoke optional
- 1 pot water
- 2 organic eggs* room temperature
- pinch of salt
- 1 tsp white vinegar
Start by cooking the lentils: bring the water to boil, add a pinch of salt, then boil them for 15 minutes (they should still have a crunch). Drain the excess water and set aside.
While the lentils are cooking, you can prepare the mushroom mix. Add the butter to a pan, the fry the garlic and spices (caraway, tarragon and chilli flakes) for a minute.
- Add the frozen mushrooms, cover the pan and cook for a couple of minutes on medium-high heat. Once the mushrooms have thawed, remove the lid, turn the heat to maximum, and stir until the excess water evaporates.
- Mix the lemon zest, miso, soy, rice vinegar and mirin in a glass, then add that to the mushrooms.
Add the cooked lentils to the mix. Taste, and adjust the salt.
- Stir well, and cook until the liquid has mostly evaporated, but avoid getting the mix too dry. Set aside.
- Cook the polenta: bring the salted water to a boil, add the polenta, stir vigorously. Add the cheese and, if you happen to have it, the liquid smoke. You’re looking for a slightly runny, creamy consistency.
- Poach the eggs. I won’t explain how to poach an egg, but leave this link where Gordon Ramsay walks you through the steps far better than I would have.
Stay safe and stay home,