Lion’s Mane Mushroom, Lentil & Walnut Ragu
This hearty dish celebrates the health-boosting properties of lion's mane mushrooms, known for supporting cognitive function and reducing inflammation.
Paired with protein-rich lentils and walnuts, it delivers sustained energy and muscle support.
Red bell pepper, garlic, and fennel provide antioxidants that enhance immunity, while extra virgin olive oil supports heart health with its healthy fats.
The addition of red wine and apple cider vinegar aids digestion and brings antioxidants, while cumin, smoked paprika, and tamari add warmth and depth.
This recipe embodies culinary medicine, blending flavour with nourishment for both body and mind.
INGREDIENTS
3 tbsp Extra virgin olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 sticks of celery, diced
½ fennel bulb, diced
4 large garlic cloves, crushed
1 red bell pepper, sliced and diced
450g lion’s mane mushrooms, gently segmented into florets
225g canned green lentils, drained
100g walnuts, finely chopped
1 can (400ml) peeled, chopped tomatoes
250ml passata
2 tbsp apple cider vinegar
250ml red wine
1 tbsp organic tomato paste
1 tbsp dried oregano
1 tsp ground cumin
2 tsp smoked paprika powder
1/4 tsp dried chili flakes
1 tsp veg bouillon
3 tbsp Tamari
sea salt & black pepper to taste
Gnocchi
Fresh Oregano
METHOD
Heat the olive oil in a large, heavy based, lidded saucepan
Add the lions mane mushroom and fry until golden brown, then remove from the pan and set aside
Add the chopped onions, fennel, celery, carrot and garlic, sauté for 2-3 minutes until the vegetables are slightly soft — but not brown.
Add the peppers, oregano. spices, red wine, apple cider vinegar, tomato paste, passata, tinned tomatoes, tamari and veg bouillon and cook for 10 minutes until the sauce begins to thicken.
Then add the mushrooms, stirring gently and allow to cook on medium-low heat for 30 minutes, stirring occasionally.
Add the drained lentil and chopped walnuts and cook for an extra 5 minutes.
Cook the gnocchi per instructions then in a frying pan heat some olive oil and throw in some fresh oregano leaves and the gnocchi and fry until golden and the oregano crispy.
Taste the ragu, adjust seasoning and serve
