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1
Remove stalks from mushrooms and chop them. Heat oil in a large saucepan and cook onion over medium heat for 2-3 minutes, or until soft. Add garlic and mushroom stalks and cook for a further minute. Stir in lentils, wine and stock; bring to boil. Reduce heat and simmer, covered, for 20-25 minutes, stirring occasionally, or until reduced and lentils are cooked through. If mixture is too wet, remove lid and boil until slightly thick. Stir in parsley and keep warm.
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2
Meanwhile, make bean puree. Bring small saucepan of water to boil over high heat and cook potato for 10 minutes, or until tender. Drain and mash with a potato masher until smooth. Stir in half extra virgin oil. Combine cannellini beans and garlic in a food processor. Add stock and remaining oil and process until smooth. Transfer to a bowl and fold in mashed potato. Keep warm.
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3
Melt butter in a deep frying pan. Add mushrooms and extra garlic; cook in batches over medium heat for 4 minutes each side, or until tender. Remove and keep warm.
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4
To make red wine sauce, add red wine to the same frying pan, then scrape the bottom to remove any sediment. Add combined tomato paste, stock and sugar; bring to boil. Cook for about 10 minutes, or until reduced and thickened.
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5
To assemble, place mushrooms onto serving plates; top with the bean puree. Spoon on the lentil mixture & drizzle with the red wine sauce. Season and serve immediately.
