Baked big mushrooms with dressed Puy lentils from River Cottage Much More Veg (page 59) by Hugh Fearnley-Whittingstall

  • shallots
  • capers
  • Puy lentils
  • English mustard
  • parsley
  • open-cap mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • eeeve on January 19, 2019

    This was great, though definitely a starter or side and not a mains (mistake we made - we had 2 mushrooms each and that didn't seem quite enough). Made double the amount of lentil mix based on the previous review, and they are indeed really nice to eat just as a salad. Slightly changed the method of preparing the lentil mix (lightly softened the shallot and garlic in a frying pan, as didn't want to scare the toddler off with raw-ish garlic).

  • saarwouters on February 26, 2018

    Wonderful and beautiful dish! Served it as lunch, with a salad. I couldn't fit all the lentils into the (portobello) mushrooms. But the lentils were delicious to eat just as they were.

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