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Place the potatoes in a large pan well covered with cold, salted water. Bring to a simmer. When tender drain and leave excess steam to billow out. Pass through the ricer, stir in 60g butter and season to taste
Meanwhile bring a kettle full of water to the boil. Place the porcini in a heat proof bowl and cover with 500ml boiled water. Leave to sit for at least 15 mins
Meanwhile place a large pan over a medium heat with a little oil. Add the onions and carrots and sweat until softened. Stir in the garlic and thyme, then after a minute stir in the wine and let it reduce until the pan is nearly dry
Stir in the tomato puree and cook for 2-3mins, then stir in the porcini with its stock and lentils. Stir until the sauce has thickened, then season to taste
Meanwhile place a frying pan over a high heat with a little oil and add the mushrooms. Stir occasionally until starting to colour, then add the remaining butter and season to taste. Allow the mushrooms to caramelise well in the butter. Stir half of the mushrooms into the lentils mixture
Spoon the mash into bowls with the cavolo nero and top with the lentil ragout, the remaining mushrooms and scatter over the parsley