Name: Lentil and Wild Mushroom Hash with Poached Eggs (Lentejas con Setas y Huevos Escalfados)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 3 tablespoons syrupy aged balsamic vinegar, or ⅓ cup thin balsamic vinegar reduced over medium-high heat to 3 tablespoons; Coarse salt (kosher or sea); ½ tablespoon sherry vinegar, preferably aged; Fragrant extra-virgin olive oil, for drizzling; 9 to 10 ounces assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, trompettes-de-la-mort, oyster, and/or cremini), wiped clean with a damp paper towel and coarsely chopped; Freshly ground black pepper; 2 tablespoons dry sherry; 4 to 6 large eggs (1 egg per serving); 2 medium-size garlic cloves, smashed, plus 3 large cloves, minced; ¾ cup lentils (see Note), rinsed and picked over; 5 tablespoons extra-virgin olive oil; 1 small bay leaf; 3 tablespoons minced fresh flat-leaf parsley, plus more for garnish

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

The earthy combination of lentils, dusky mushrooms, and slightly runny poached egg is nothing if not inspired. Syrupy balsamic vinegar and good olive oil drizzled around the edges lend special savor and elegance. Serve it as a brunch dish or a 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