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Porcini & Lentil Pie with Truffled Mash

January 31, 2010

Back after the Christmas break with a little extravagance (although this would work just as well without the porcini and truffle)…

Perhaps better in the winter months, but delicious nonetheless.

You’ll need:

  • 1 brown onion
  • 5 cloves of garlic
  • 1 carrot
  • 2 big handfuls of mushrooms (roughly chopped)
  • pinch of paprika
  • 2 bay leaves (fresh if possible)
  • 2 tins of lentils
  • 1 tin tomatoes
  • 1/2 glass of red wine
  • 3 cups of stock
  • 50g of dried porcini mushrooms or porcini powder
  • 1 kg of dutch cream potatoes
  • 30 ml truffle oil
  • some milk
  • salt and pepper

To cook

Infuse the porcini in boiling water (around 10mins)

Dice the onion and carrot and mince the garlic. Add to some olive oil and fry in a large pot, followed by the mushrooms. Fry for 5-10mins then add red wine, followed by tomatoes, paprika, bay leaves, lentils, porcini (plus water). Cook for 10, then add the stock. Leave to simmer without a lid for 1.5 hours or until it is thick. Add salt and pepper to taste.

Boil the potatoes. Mash until light and fluffy with truffle oil, salt, pepper and milk.

Layer the mash onto the the lentils and bake in a hot oven for around 20mins.

4 Comments leave one →
  1. February 1, 2010 12:10 pm

    Sure, it might work as well without the porcini and truffle… but really, why bother to find out? :P

    And as someone currently travelling in -8 weather, this looks just the ticket!

  2. Thea permalink
    February 3, 2010 2:43 am

    This is on the menu for next week for sure! However I’m not going to use truffle oil but truffle salt. I went to an olive oil tasting in the olden days (Adelaide- at Bottega Rotolo i think) and we were talking about truffle oil and “she” said that many are actually made with garlic essence to reduce cost, and it’s hard to tell. So instead we use truffle salt- you can see the truffle pieces. But now I recall we actually have a black truffle in oil in the fridge- so we do have truffle oil! I think I’ll use shittake- there is a farm/barn that grows them year round here- for the mushroom because they are nice and meaty.

    • February 3, 2010 8:59 am

      That’s weird re the garlic. The stuff I buy from Simon and johnson in Melbourne has a big piece of black truffle in it… And it is amazing!!

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