Lentil & Wild Mushroom Hash With Poached Eggs |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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(Lentejas Con Setas y Huevos Escalfados) The earthy combination of lentils, dusky mushrooms and slightly runny poached egg is nothing if not inspired. Syrupy balsamic vinegar and good olive oil drizzeled around the edges lend a special savor and elegance. Serve it as a brunch dish or first course for a winter meal. Without the eggs, the lentil and mushroom hash makes a delicious side dish. Though supermarket brown lentils are fine, the best legumes for the job are firm, high quality lentils, such as Spanish pardinas, French du Puy, or Italian lentils from Umbria. If you are using Spanish pardinas, soak them overnight before cooking; Goya brand pardinas don't need soaking, despite what it says on the package. For the wild mushrooms, you can use a mixture of wild and cultivated mushrooms such as chanterelles, cepes, morels, tompettes-de-la-mort, oyster, and/or cremini. Use 1 egg per serving. For the balsamic vinegar you can reduce 1/3 cup balsamic over medium-high heat to 3 tablespoons. Adapted from The New Spanish Table cookbook. Ingredients:
3/4 cup lentils, rinsed and picked over |
2 medium garlic cloves, smashed, plus 3 large cloves minced |
1 bay leaf |
coarse salt |
5 tablespoons extra virgin olive oil |
9 -10 ounces assorted wild mushrooms |
2 tablespoons dry sherry |
fresh ground black pepper |
3 tablespoons fresh flat-leaf parsley, minced (plus more for garnish) |
4 -6 large eggs (1 egg per serving) |
3 tablespoons syrupy aged balsamic vinegar |
1/2 tablespoon sherry wine vinegar |
extra virgin olive oil, for drizzling |
Directions:
1. Place the lentils in a medium-size saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat, stirring. Skim off any foam and add the smashed garlic and bay leaf. Season with salt to taste. Reduce the heat to low and simmer, partially covered, until the lentils are just tender but firm, 20-30 minutes, depending on the type of lentils. Drain the lentils, discarding the bay leaf and garlic.
2. While the lentils are cooking, heat 4 tablespoons of the olive oil in a large skillet over medium-high heat. Add the minced garlic and stir until fragrant, about 30 seconds. Add the mushrooms and stir for 5 minutes. Add the sherry and cook until the mushrooms are tender and the liquid is absorbed, 2-3 minutes longer. Season with salt & pepper to taste. Add the drained lentils, gently stirring to combine, and cook until the flavors
3. meld, 1-2 minutes. Taste for seasoning, add more salt & pepper
4. as necessary, and stir in the 3 tablespoons of parsley. Remove
5. from heat, and cover to keep warm.
6. Poach the eggs. Place the balsamic vinegar and sherry vinegar in
7. a small bowl and whisk to mix.
8. To serve, plave a portion of the lentils in a very small bowl to shape them. Invert the lentils onto a soup plate. Repeat with the remaining lentils. TOp each serving with a poached egg. Drizzle the vinegar mixture and fragrant olive oil around the lentils and sprinkle parsley on top. Serve at once.
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