- 1 dried porcini mushrooms pack
- 200 g mushrooms of choice
- 3 portobello mushrooms
- 3 king oyster mushrooms
- 2 chopped tomatoes tins
- 1 tomato passata tin
- 4 tbsp tomato puree
- 2 onions
- 4 garlic cloves
- 3 carrots
- 1.5 cups lentils
- 1.5 tbsp white miso paste
- chilli flakes
- 2 tbsp white balsamic vinegar
- white wine splash of
- 3-4 thyme sprigs
- 1 tbsp oregano
- 1 tbsp basil
- extra virgin olive oil
- salt and pepper
- Preheat oven (180°C).
- Cover dried porcinis with hot water, let them soak for about 30 mins.
- Mince and slice other mushrooms, garlic, onions, carrots and transfer them into a baking pan.
- Prepare the marinade: use half of the portobello soaking water, miso paste, balsamic vinegar, chili flakes, tomato paste, 1 tbsp EVOO, add some more water if necessary, then season with salt and pepper and mix together.
- Cover the ingredients in the baking pan with the marinade, add 3 thyme leaves, stir well, -put into the oven for about 30-40 minutes, stir from time to time.
- If they’re done and caramelized, remove the pan and deglaze with a splash of white wine.
- Transfer the mixture into a large cooking pot, remove baked thyme branches add tomato passata and chopped tomatoes, porcini mushrooms and the remaining soaking water.
- Add a little more tomato paste, uncooked lentils, a few dry herbs of Provence, a tiny bit of chili flakes, another fresh thyme branch.
- Bring it to boil and let the sauce simmer for about 45-60 min (the longer it is cooked for the more aromatic it will get), add some more water if it gets too thick; preferably pasta water season with salt and pepper.
- Cook your chosen pasta to al dente.
- Serve with freshly cut basil, some more black pepper, a splash of EVOO and nutritional yeast