Wild mushrooms with puy lentils and cavalo nero

Matt Tebbutts vegan dish makes a nourishing supper on a cool autumn night
By Matt Tebbutt
Wild mushrooms with puy lentils and cavalo nero
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the mushrooms

  • 150-200 g wild mushrooms, such as whole large ceps, ox heart or puffballs
  • 2-3 bay leaves
  • 2-3 sprigs thyme
  • 1 cloves garlic, finely sliced
  • 50 ml olive oil
  • ½ lemons, juice only

For the lentils

  • 4 tbsp olive oil
  • ½ onions, finely diced
  • 2 cloves garlic, whole
  • 1 stick celery, finely diced
  • 1 red chillies, seeds removed, diced
  • 200 g Puy or Umbrian lentils
  • 30 g flat-leaf parsley, chopped

For the cavalo nero

  • olive oil, for frying
  • 1-2 heads cavolo nero, leaves stripped from stalks


1. Preheat the oven to 200-220C/180-200C fan/gas 6-7.

2. For the lentils: heat the olive oil in a frying pan. Add the onion, garlic, celery and chilli and sweat for 5 minutes, then add the lentils and fry them in the mix for a few minutes.

3. Cover with water and simmer for 15-20 minutes until just cooked. The lentils should retain their shape. Stir through the parsley and season to taste with sea salt and freshly ground black pepper.

4. For the mushrooms: brush the mushrooms to remove any dirt but do not wash them. Divide them between two squares of foil and sprinkle over the bay leaves, thyme, garlic and olive oil. Seal up the parcels and put them in a baking tray of water to prevent scorching. Bake for 20 minutes or until the mushrooms are tender.

5. For the cavalo nero: heat a little olive oil in a heavy-based frying pan. When hot, fry the cavalo nero until wilted.

6. To serve, open the foil parcels and finish the mushrooms with a squeeze of lemon. Arrange them on top of the lentils and serve the cavalo nero alongside.

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