Miso glazed mushroom lentil nut roast
Ingredients
- 2 celery sticks roughly chopped
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 1 tbsp olive oil plus extra for the tin and for frying
- 250g chestnut or button mushrooms
- 3 garlic cloves crushed
- handful of sage chopped
- handful of thyme plus a few leaves to serve
- 1 glass of white wine
- 2 tbsp tamari or soy sauce
- 4 tbsp white miso
- 3 tbsp honey
- 2 tsp rice or white wine vinegar
- 250g pouch puy lentils
- 300g mixed nuts (walnuts, brazil nuts and pecans work well)
- 200g soft white breadcrumbs
- 2 eggs
- 2 tbsp butter
- 150g mixed mushrooms (like girolle, chanterelle, baby king oyster and shiitake)
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