Wild Mushrooms, Lentils & Four Minute Egg
This easy springtime dish comes together quickly and is so delicious. Lentils are a wonderful quick way to eat legumes. Unlike larger dried beans they need no soaking time and are done cooking in about 20 minutes.
¼ medium yellow onion or 1 shallot
1 celery rib
1 cup French green lentils
4 cups wild mushrooms
2 tablespoons olive oil
Rinse, peel, trim and chop the onion, carrot and celery. Put them in a medium pot with the lentils, 3 cups water, a large pinch of salt and the whole eggs, in shell. Bring to a boil over high heat. Maintain a steady boil for 4 minutes then remove the eggs with tongs or a slotted spoon and dunk them in ice cold water. Lower the heat so that the lentils simmer along gently until they are tender, 20-25 minutes.
Rinse and dry the mushrooms and chop or tear them into 1 inch pieces. In a large skillet over medium high heat, add the olive oil. Once hot add the mushrooms and spread them evenly across the pan in one layer. Cook until they begin to caramelize on one side, 2 to 4 minutes, then toss them occasionally until all sides are golden brown, 3 to 5 minutes. Reduce the heat to medium, sprinkle with salt and continue cooking until the mushrooms soften a bit, 3 to 5 minutes.
Peel the eggs and cut them in half lengthwise. Top with course salt and freshly ground pepper. Taste the lentils and adjust the seasoning with salt and pepper. Spoon the lentils onto a plate or bowl and top with the mushrooms and egg. Serve immediately.