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3.53 oz (100 g) chopped button mushrooms
4.41 oz (125 g) chopped chestnut mushrooms
5.3 oz (150 g) toasted walnuts
0.7 oz (20 g) Rama cooking margarine
2 g chopped rosemary leaves
2 g chopped sage leaves
3 g thyme leaves
14 oz (400 g) cooked green lentils
0.18 oz (5 g) vegan Worcestershire sauce
1.76 oz (50 g) beet puree
1.76 oz (50 g) brandy
0.88 oz (25 g) soy sauce
1.2 tsp (6 g) salt
2.9 oz (80 g) chopped shallot
0.29 oz (8 g) chopped garlic
Sweat the shallot with the garlic and herbs in the Phase liquid butter.
Add the mushrooms and sauté until cooked.
Add the toasted walnuts.
Add the brandy, and then flambé.
Add cooked lentils and warm through.
Combine with the rest of the ingredients and blend until smooth.
