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Wild mushroom, lentil, oats and cabbage parcels
Essential Cuisine

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Wild mushroom, lentil, oats and cabbage parcels

Wild mushroom, lentil, oats and cabbage parcels
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


For the filling:

50g plant-based margarine

250g peeled and finely diced onion

250g peeled and grated carrot

250g chestnut mushrooms, thinly sliced

800g cooked black beluga lentils

Salt and pepper to taste

5g ground nutmeg

650g pinhead oats

20g Essential Cuisine Wild Mushroom Glace

40g Essential Cuisine Vegetable Stock Mix

1litre hot water

75g chopped sunflower seeds

75g Irca roasted hazelnut grains

30 x blanched Savoy cabbage leaves, patted dry

For the whisky sauce:

10ml rapeseed oil

10g peeled and crushed garlic

10ml cider vinegar

Grandes Distilleries Peureux Glen Turner Scotch Whisky concentrate to taste10g maple syrup

500ml plant-based cream substitute 

10g Dijon mustard

10g wholegrain mustard

Salt and pepper to taste

Cornflour, if required



For the filling:

1. Heat the margarine in a suitable pan.

2. Gently fry the onion and carrot until softened.

3. Add the mushrooms and continue cooking until any liquid has evaporated.

4. Stir in the lentils, seasoning and nutmeg, continue cooking for a few minutes.

5. Preheat the oven to 160°C.

6. Stir in the oats, glace, stock mix and enough water to make the mix moist without being too wet.

7. Bring to the simmer and cook slowly, on a low heat, stirring regularly, for 10-15 minutes.

8. Add more water as required as it is absorbed, stir in the seeds and nuts, then transfer to an oiled loaf tin and bake for 30-40 minutes.

9. Remove from the oven and allow to stand for 10 minutes.

10. Form the mix into 30 equal balls.

11. Lay the cabbage leaves onto clingfilm and place the balls on top, wrap the balls in the cabbage and clingfilm, tie the clingfilm to secure the mix.

12. Steam gently until piping hot in the middle.

For the whisky sauce:

1. Heat the oil in a suitable saucepan.

2. Gently fry the garlic until softened, add the vinegar, whisky concentrate and maple syrup.

3. Bring to the boil and stir in the cream and mustards, season to taste, simmer until you achieve a coating consistency, or thicken with a little cornflour and cold water paste if required.

4. Season with salt and pepper if required.


1. Unwrap the hot parcels and place onto warm plates, three per person.

2. Dress with the chosen garnish and spoon the sauce around.

3. Garnish with micro cress if desired.

This recipe features...

Wild Mushroom Glace

Wild Mushroom Glace

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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