Trumpet Mushrooms with Herbed Lentils
 
 
Serves 2.
Author:
Ingredients
Mushrooms
  • 8 ounces trumpet (king oyster) mushrooms, sliced in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • sea salt & pepper
Herbed Lentils
  • 2 medium sized carrots, thinly sliced
  • 2 leaves lacinato kale, ribs removed & chopped
  • ⅔ cup green lentils
  • 1⅓ cups low sodium vegetable broth
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon marjoram
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
Apple Cider Vinegar Sauce
  • ¼ small yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon apple cider vinegar
  • handful chopped cilantro (optional)
Instructions
Herbed Lentils
  1. Combine lentils, vegetable broth, herbs, bay leaf, salt, and pepper in a medium-sized pot. Bring to a boil then lower to a simmer and cook, covered for 30 minutes. After 30 minutes, add carrots to pot. Cover and cook 10 minutes more.
  2. Add kale to pot and stir to mix. Turn off heat and cover. Allow to steam for 5 minutes. Lentils should be tender but still firm. It's ok if the veggie broth is not completely absorbed. You want it to be a bit saucy for serving.
Mushrooms
  1. Once the lentils are almost done cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms to skillet (flat side down) and season with salt and pepper. Allow to cook until just starting to brown, 2 to 3 minutes.
  2. Flip mushrooms over and use a spatula to press mushrooms down so that they brown evenly. Season with salt and pepper again and cook for 2 to 3 minutes more. Remove mushrooms from pan and lay on a plate lined with a paper towel to soak up any moisture.
Apple Cider Vinegar Sauce
  1. Wipe out pan from mushrooms and add 2 tablespoons olive oil. Heat over medium and add onions to pan. Cook until onions are translucent, about 5 minutes. Turn off heat and add apple cider vinegar to pan.
  2. To serve, divide lentil and veggie mixture between two plates. Lay mushrooms on top of lentils and spoon over vinegar sauce. Garnish with cilantro and serve warm.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/trumpet-mushrooms-with-herbed-lentils/