Porcini Mushroom Ragout with Lentil Puree

Have fun preparing this mushroom dish!

Drain pearl onions in tap water for 5 minutes, cool immediately and peel. Remove the stem from the tomatoes.

Drain tomatoes in boiling tap water, cool immediately, skin and pit. Peel the garlic and cut into fine slices. Cut butter into small pieces and set aside to cool. Clean mushrooms and cut into quarters. Cut large mushrooms into pieces of about 2 cm.

Cook lentils in boiling tap water for about 12 minutes until soft. Drain over a baking dish (catch the liquid), let drain properly. Puree the lentils with the whipped cream, turmeric and paprika. If the puree is too tight, add a small amount of lentil water, season with salt, pepper and keep warm.

Fry the mushrooms in a large frying pan without fat at high temperature for 2 minutes, tossing a few times. Add garlic and 2 tablespoons of oil, sizzle for 1 minute. Season with salt and pepper. Remove the mushrooms and garlic from the frying pan.

Add the remaining oil and brown the pearl onions for 1 minute. Pour in meat broth, boil for 1 minute at high temperature. Add the mushrooms, herbs and tomatoes to the frying pan. Let it boil for a short time.

Remove the frying pan from the stove and swirl the cold butter into the broth until a creamy sauce is formed.

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