Porcini Mushroom Ragout

Ingredients

• 400 g canned tomatoes (5 cans)
• 3 cloves garlic
• 2 onions
• 600 g fresh porcini mushrooms
• 3 sprigs parsley
• 1 sprig rosemary
• 250 g red lentils
• 3 tbsp soy cream
• 1 tsp Paprika powder (hot)
• 1 tsp turmeric
• Salt
• Pepper
• 2 tbsp olive oil
• 225 ml classic vegetable broth

Instructions

1. 1.

   Cut wedge-shaped stems from the tomatoes. Blanch tomatoes in boiling water, shock with cold water and peel. Quarter and pit the tomatoes.

2. 2.

   Peel garlic and slice thinly. Peel onions and dice.

3. 3.

   Clean porcini mushrooms and quarter them; cut large ones into about 2 cm pieces.

4. 4.

   Wash parsley and rosemary, shake dry, pluck leaves or needles and finely chop.

5. 5.

   Cook lentils in boiling water for about 12 minutes until tender. Drain over a bowl, let drain well, reserve the liquid.

6. 6.

   Blend lentils with soy cream, paprika powder, and turmeric. If the puree is too thick, add some reserved lentil liquid. Season with salt and pepper and keep warm.

7. 7.

   Sauté porcini mushrooms in a very large pan over high heat for 2 minutes without oil, stirring frequently.

8. 8.

   Add garlic slices, onion cubes, and olive oil; sauté while stirring for another minute. Season with salt and pepper.

9. 9.

   Pour in vegetable broth, reduce by boiling for 1 minute on high heat. Add tomatoes and herbs to the pan, bring to a boil once more. Season with salt and pepper. Spoon the lentil puree onto two preheated plates and arrange the porcini mushroom ragout around it.