May 19, 2021

Porcini Mushrooms, Lentil and Spinach Soup

By BeoHarvest Australia
Porcini Mushrooms, Lentil and Spinach Soup - BeoHarvest

Photo by Sablin Stanislav

Porcini Mushrooms, Lentil and Spinach Soup


250ml porcini broth (see steps here) or |

porcini liquid left over after rehydration (strained)

500ml vegetable stock

250ml of water

10 grams BeoHarvest Dried Porcini Mushrooms

2 cups of brown lentils

2 cups of spinach 

1 large brown onion 

1 large carrot

3 cloves of garlic

1 can of diced tomato

1 tablespoon olive oil

BeoHarvest Black Garlic Porcini Salt to taste

Ground black pepper to taste


Step I

To get soft and delicious rehydrated porcini use lukewarm or room temperature water.  Measure the required porcini and make sure that they are all submerged or covered by the water.

The rehydration process or soaking time can very depending on the quality, quantity and thickness of the dried porcini.  BeoHarvest mushrooms are high quality and traditionally thinly sliced by hand and will be rehydrated within 30 minutes. 

Strain the rehydrated mushrooms - these should have doubled in size and ready to use. Set aside the used porcini liquid to be incorporated later on.

Step II

In a large saucepan over medium heat, add olive oil, onion, garlic and cook until soft.  Stir in finely diced carrots and chopped rehydrated porcini mushrooms and cook for about 4 minutes.

Step III 

Carefully rinse brown lentils and add to the saucepan.  Slowly incorporate dried porcini liquid (or porcini broth), vegetable stock and 1/2 cup of water.  

Step IV

Bring to boil.  Reduce the heat. Cover pan for 40-45 minutes or until lentils entirely cooked. 

Step V

Season with black garlic porcini salt, ground pepper and add diced tomatoes and spinach leaves.  Cook on low heat for 10 minutes and it should be ready to be served.