Black Pearl Mushrooms with Herbed Lentils

2 servings

Ingredients:

4-6oz Black pearl or King trumpet mushrooms sliced in half lengthwise

1 Tablespoon of avocado or olive oil

2 medium sized carrots, thinly sliced

½ cup spinach, lightly packed

2/3 cup green lentils

1 1/2c vegetable broth

1 bay leaf

1 teaspoon fresh thyme or ½ teaspoon dried thyme

½ teaspoon black pepper 

¼ teaspoon salt, heaped

¼ of a small yellow onion, finely deiced

2 Tablespoons olive oil

2 Tablespoons apple cider vinegar

Fresh parsley, chopped

Directions:

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 the pot.  Cover and cook 10 minutes more.

Add spinach to the 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 vegetable broth is not completely absorbed, you want the dish to be a bit saucy.

Once the lentils are almost done cooking, heat 1 Tablespoon of oil in a large skillet over medium-high heat.  Add mushrooms to skillet (flat side down) and season with salt and pepper.  Cook until just starting to brown 2-3 minutes.  Flip mushrooms over and use a spatula to press the mushrooms down so that they brown evenly.  Season with salt and pepper again and cook for 2-3 minutes more.  Remove mushrooms from pan and place on a plate lined with a paper towel.

Wipe out pan from mushrooms and add 2 Tablespoons of olive oil.  Heat over medium and add onions to the pan.  Cook until the onions are translucent, about 5 minutes.  Turn off the heat and add the apple cider vinegar to the pan.  

To serve, divide lentil mixture between two plates.  Lay mushrooms on top, and spoon over vinegar sauce.  Garnish with parsley and serve.