Prep Time 10 minutes - Total Time 25 minutes - Serves 2
Mushrooms fried in butter with lots of garlic and cream, through pasta with chilis, on a pizza, on the side of a full English fry up or turned into a beautiful soup, however you eat them they are delicious!
This is a cracking little dish that started life with just mushrooms and gnocchi. But while I was making it I happened to stumble across a lonely looking tin of lentils in the cupboard. I decided to add it to the dish to bulk it up and I’m so glad I did a must-try recipe.
Ingredients
150 g of mixed wild mushrooms, tear up any big ones and leave any small ones whole.
300 g of gnocchi.
4 knobs of butter.
1 small onion, finely diced.
2 garlic cloves, crushed.
Chilli flakes to taste.
1 x 400g of tin lentils in water, drained.
1 small handful of fresh parsley, roughly chopped.
1 small handful of fresh basil, roughly chopped.
2 tbsps of red wine vinegar.
3 tbsps of extra-virgin olive oil.
1 tbsp of pesto.
Method
In a large saucepan cook the gnocchi in salted boiling water for 2 minutes, you will know they are ready once they float to the top. While the gnocchi is cooking get a frying pan preheating over a medium to high heat. Once the gnocchi is cooked drain then add to the frying pan with a drizzle of oil and 2 of the knobs of butter. Fry till crispy and golden brown, around 5 minutes. When done remove from the pan and leave to one side.
Turn the heat right down, add the remaining 2 knobs of butter, another drizzle of oil and fry the onions with a pinch of salt and pepper for 5 minutes or till nice and soft.
Once the onions are done add the chilli flakes, the mushrooms and fry over a medium heat for a 3-4 minutes then add the garlic and continue cooking for another minute.
Next, add the lentils and cook for a couple of minutes. Now return the gnocchi to the pan, add the pesto, mix and continue to cook for another minute.
To finish the dish add the red wine vinegar, extra-virgin olive oil, the chopped herbs and check for seasoning, enjoy.