Shitake Mushrooms with Beluga Lentils and Fried Eggs (V) from Eat To Your Heart’s Content

By Erin Brown
Related Categories: Cookbook Confidential

“A fricassee of mushrooms is one of the most evocative, delicious things I can imagine: earthy notes, meaty mushrooms – and who doesn’t love a fried egg? The beluga lentils add a great texture to the dish, and garlic and thyme are just meant for each other. Combining these great mushrooms with lentils means this recipe is very high in fibre, supporting overall heart and gut health.” Sat Bains, author of Eat to Your Heart’s Content

Serves 1

200g (7oz) shiitake mushrooms, wiped clean

50ml (1¾fl oz) olive oil

40g (1½oz) salted butter

3 garlic cloves, crushed

2 shallots, finely sliced

2 sprigs of thyme

1 x 100g (3½oz) pouch of precooked beluga lentils

2 large organic eggs, cracked into 2 small bowls

Flaked sea salt and freshly ground black pepper, to taste

Cut the mushrooms into nice even slices, about 2cm (¾in), but still keeping them large enough to create texture. Add the olive oil to the pan until it gets nice and hot, then add the mushrooms. Turn up the heat and sauté for several minutes until lovely and toasted, then turn the heat down a little and heat the butter until it melts and bubbles. Add the garlic, shallots and thyme and stir well for a few moments, then add the beluga lentils and stir to coat.

Make 2 wells in the mixture and crack an egg into each one. Pop the lid on and cook for 4–5 minutes or until the eggs are beautifully cooked. Season with salt and pepper and serve.