Weeknight Dinners
Mushroom and Lentil Skillet with Mustard
Golden mushrooms and ready-cooked lentils in a savory, lightly creamy pan sauce.
Lentils need very little help to become a filling dinner. A pan of browned mushrooms, a little mustard, and stock give them a savory sauce that is particularly good with mashed potatoes or toast.
Take a few extra minutes over the mushrooms. They release water before they brown, so stirring constantly or adding everything at once can leave them pale. Let the moisture cook away first.
THE RECIPE
Mushroom and Lentil Skillet with Mustard
Amounts scale automatically. Keep piece sizes similar; pan size and cooking time may need adjustment. Round whole ingredients sensibly.
Ingredients
Method
Brown the mushrooms
Heat a large pan over medium-high heat with half the oil. Add mushrooms in a single layer where possible. Cook for 6–8 minutes until their moisture evaporates and edges brown.
Add the aromatics
Reduce heat to medium. Add remaining oil and onion. Cook for 4 minutes, then stir in garlic and thyme for 30 seconds.
Make the sauce
Add lentils, stock, and mustard. Simmer for 5 minutes, stirring gently. Pour in cream and warm for another 2 minutes.
Season and serve
Taste, then add pepper and salt as needed. Add a spoonful of water if the sauce is too thick. Serve over potatoes or with toast.
Small details that help
Use cooked lentils
Dry lentils will not soften in this short cooking time. Canned or pouch lentils are convenient here.
Avoid a crowded pan
Brown mushrooms in two batches if your pan is small.
Mustard varies
Dijon is fairly sharp. Start with half the amount if you are using a particularly strong variety.
Substitutions & ways to make it yours
Dairy-free
Use unsweetened plant-based cream or leave it out and increase stock slightly.
Different mushrooms
Button or chestnut mushrooms are both suitable.
No Dijon
Use wholegrain mustard; the sauce will have visible seeds and a gentler texture.
A couple of useful questions
Can I use red lentils?
Cooked red lentils tend to collapse, producing a thicker stew. Green or brown lentils give the intended texture.
What goes with it?
Mashed potatoes, baked potatoes, or a thick slice of toast all catch the sauce well. A crisp salad adds contrast.
