Recipe: Gill Meller's Baked Mushrooms with Celeriac and Lentils
Gill Meller's recipe for baked mushrooms with celeriac, lentils and marjoram, taken from his new cookbook Root, Stem, Leaf, Flower.
Keywords
- what's on
- country
- town
- house
- magazine
- style
- food
- interiors
- drink
- london
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Ingredients
- 3 tbsp extra-virgin olive oil, plus extra for baking
- 1 onion, halved and thinly sliced
- ½ celeriac, peeled and cut into 2cm (¾in) dice
- 2 garlic cloves, thinly sliced
- 1 small handful of marjoram
- 8 large Portobello mushrooms, stalks removed but reserved
- 200ml (7floz) vegetable stock
- 75g (2½oz) puy lentils, rinsed
- 1 tsp Dijon mustard
- 2 tsp cider vinegar
- 1 handful of coarse breadcrumbs
- Sea salt
- freshly ground black pepper
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