Charred mushroom-lentil slab pie with smoked cheddar

Smoke and earth want a modest red, not a creamy white that doubles the cheddar.

Côtes du Rhône or cool-climate Pinot Noir; smoked-tomato shrub if skipping alcohol.

Refrigerate up to four days. Reheat uncovered at 375°F for 12–18 minutes so the pastry stays crisp.

• Cremini mushrooms1.5 lb
• Cooked brown lentils2 cups
• Smoked cheddar1 cup
• All-butter puff pastry3 sheet
• Sharp cheddar0.5 cups
• Onion2 ea
• Tomato paste1 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

55 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for charred mushroom-lentil slab pie with smoked cheddar, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 55 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 40 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Côtes du Rhône or cool-climate Pinot Noir; smoked-tomato shrub if skipping alcohol.
8. Leftover route: Refrigerate up to four days. Reheat uncovered at 375°F for 12–18 minutes so the pastry stays crisp.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.