This easy delicious Vegan Creamy Coconut Mushrooms Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter. Mushroom Recipes | Mushroom Soup | Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom | Mushrooms
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Yield: 2 Servings
Ingredients: 10.5oz (300g) of fresh mushrooms, halved and then quartered 1 onion, finely chopped 3 cloves of garlic, crushed 1 cup (200g) of dried brown lentils (or can use green) 3 cups (720ml) of vegetable broth And so on.
Instructions:
Step number 1. Add the dried porcini mushrooms to a bowl, add boiling hot water just to cover the mushrooms (you don't need much) and allow to soak for about 10 minutes. Drain, but reserve liquid. Roughly chop the porcini mushrooms and set aside.
Step two, Spray a large casserole pot or deep frying pan with cooking oil spray, add the onion and fry for a few mins until translucent.
After that, Add in the garlic, fresh mushrooms and chopped porcini mushrooms, and using some of the stock, keep adding in a little at a time and reduce down on a medium high heat, until the mushroom mix has a lovely deep golden colour (you will use approx 120ml of the stock for this) This process will take a few minutes, but it's worth it.
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