Mushrooms with bean puree.   

This is a wonderful dish to serve to the unbelievers.  They will swear there is meat in the dish.

For the lentil mix 

Sauté 

• 1 red onion cut into thin wedges
  

Add

• 2 large mushrooms (portobello) chopped
  
• 1 clove of garlic crushed
  
• Add and cook till thick, about 30 minutes
  
• 200g puy lentils (small red lentils will do)
  
• ¾ cup red wine
• 1¾ cups vegetable stock

Stir in

• 1 tbsp finely chopped fresh Italian parsley
  

Put the mix lentil mix aside keeping it warm.

For the Bean puree

Cook 

• 1 large potato, cut into chunks
  

Drain and mash


Puree

• 2 cups of cooked cannellini beans, drained and rinsed (or one can) 
  
• 2 large cloves garlic crushed
  
• 1 tbsp. vege stock
  

Fold in mashed potato and keep the puree warm


For the Red Wine Sauce 

Sauté individually until tender.

• 4 large mushrooms (portobello) whole
  

Add and combine 

• 1 cup red wine
  

Then add

• 2 tbsp tomato paste or puree
  
• 1½ cups vegetable stock
  
• 1 tbsp brown sugar
  

Cook for 10 minutes, until reduced and thickened.


Assemble 
Place the mushrooms onto serving plates.
Top with the bean puree.  
Spoon on the lentil mixture
Drizzle with the red wine sauce.  

Season and serve immediately.