Strozzapreti with Red-Wine Braised Mushrooms and Lentils

Ingredients

• 80ml extra virgin olive oil
• 200g button or swiss
• brown mushrooms, diced
• 2 cloves garlic, minced
• 1 medium brown onion, diced
• 1 celery heart, diced (keep the tender leaves)
• 1 cup lentils, well washed and drained
• 250ml dry red wine
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper, to taste
• 100g oyster mushrooms
• 2 tbsp extra virgin olive oil
• 500g strozzapreti or other short pasta
• 150g cherry tomatoes, each cut in half
• 150g parmesan, grated

Directions

1. Heat 80ml of olive oil in a pan and lightly fry diced mushrooms, garlic, onion and celery for 2-3 minutes.
2. Add lentils and stir. Add red wine and a good pinch of salt. Simmer until lentils are tender, about 20-25 minutes. Add boiling water duringcooking if too dry.
3. Once cooked, add parsley and season with salt and pepper. In another pan, fry oyster mushrooms until tender and golden.
4. Cook pasta, drain and toss with lentils, oyster mushrooms, tomatoes and parmesan.