Mushroom & Rustic Lentil Sauce with Wild Rice


Velvety portobello mushrooms in an aromatic lentil sauce infused with garlic and rosemary, served with wild rice and scattered with fresh parsley.


5 mins prep + 20 mins cook = 20 mins total; 2 servings @ 486 cals per serving


  • 8 large flat portobello mushrooms
  • 1 red onion
  • 200ml vegetable stock
  • 3 garlic cloves
  • 4 tbsp fresh parsley
  • 1 tbsp fresh rosemary
  • 1 tbsp brandy or white wine
  • 400g tin of brown lentils
  • 80g wild rice
  • 1 tbsp olive oil
  • Black pepper
  • Sea salt


  1. Boil a kettle of water, wipe the mushrooms, rinse the herbs and cook the rice following pack instructions (usually 20 minutes).
  2. Slice the mushrooms into 1cm slices, finely chop the onion, crush the garlic and finely chop the fresh herbs.
  3. Heat the oil in a large frying pan on a medium heat, add the crushed garlic and onions and fry for 3 minutes until the onions are softening, then add the mushrooms with the rosemary and half the parsley and cook for a further 5 minutes.
  4. Meanwhile, boil a kettle with enough water to make 200ml of vegetable stock; drain and rinse the lentils and make the stock.
  5. Add the lentils, brandy and stock to the mushrooms and adjust the heat to keep at a gentle bubble, stirring occasionally and cooking for 10 minutes until the rice is ready. By this time, the liquid will have reduced to leave you with a wonderfully aromatic sauce. Drain the rice and serve scattered with the remaining fresh parsley.

Suggestions & Alternatives

You can serve the mushroom and rustic lentil sauce with pasta or a jacket potato instead of rice. If you canít decide, why not make double the amount to have a different way another day. Simply cover and refrigerate overnight then reheat in the pan on a low heat for 5-10 minutes. If you choose pasta for the 2nd time your dinner can be ready in under 10 minutes!