Lentil Walnut Balls with Mushroom Gravy & Butternut Puree
60 min
Vegan
128461
For 2 Portions
200 g
king oyster mushroom
100 g
green lentil
100 ml
white wine
60 ml
vegan heavy cream
50 g
walnut
30 g
breadcrumb
15 g
parsley, fresh
10 g
porcini mushroom, dried
4 sprig(s)
thyme, fresh
2
yellow onion
2/3
butternut squash
100 ml
water
6 tbsp
olive oil
2 tsp
mustard
2 tbsp
soy sauce
2 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 300°F (fan) or 350°F (conventional, recommended).
3. Pour boiling water over dried mushrooms and leave to soak.