Stuffed mushrooms in puff pastry, creamy porcini & lentils (page 308)

Practical Playtime / Jobs For The Kids

  • Unroll the puff pastry.
  • Weigh the lentils.
  • Pick the parsley leaves from the stalks.
  • Measure the crème fraiche.
  • Separate the egg.
  • Measure the milk.
  • Make the egg wash.
  • Pull the stalks out of the mushrooms.
  • Mix the lentils.
  • Stuff the mushrooms.
  • Cover the mushrooms with pastry.

My Cooking With Kids Recipe Diary

Jake 5 years 5 months, James 2 years 9 months


After I made the first pie I got Jake and Casey to have a go. We each made one at the same time. They both loved brushing the egg wash and each wanted their own brush. I showed them one and then made one each. With the lentils as a base you could make all sorts of different pies, either in mushrooms, or in little cups or ramekins. I haven’t yet been able to convince Casey to eat whole or sliced mushrooms but she ate the creamy porcini lentils.


Casey got me thinking too, as we ate this. She said the puff pastry tasted just like sausage roll pastry, which of course it is. This is a lovely show of the relationship that you can build with certain foods and how you can transfer it from one thing to another. These lentils are helping me to build this theme, I always talk about introducing ingredients to kids and when people are introduced there is always a link between the person you know and the person you don’t. This relates perfectly to food and children, linking tastes and textures they know to those they don’t.