As the weather improved, I decided to go for a brisk walk and stopped at a woodland for a Fungi Friday hunt.
I noticed a few of these—possibly hairy curtain crust.
Fungus, bacteria, or insects might have caused the bumps on this tree.
Knowing I had a snack prepared the night before, I didn’t have to rush back, which made sitting by the stream and listening to the gentle sounds even more calming.
When I got home, I enjoyed the delicious snack!
Here’s how I made it—simple, healthy, and so tasty.
Mushroom and Lentil Carrot Patties 🥕🍄
(Makes about 15 patties)
Bread crumbs (homemade)
Assorted mushrooms are shitaki, button, oyster, portobello, and puffball.
Ingredients:
2 cups dried lentils (about 3 cups cooked lentils)
7oz (200g) mushrooms, finely chopped (foraged or shop-bought)
1-2 medium carrot (about 150g), grated
1 small onion, finely chopped
2 cloves garlic, minced
100g breadcrumbs for a crispier texture
1 tbsp soy sauce or tamari
1/2 tsp smoked paprika
1/2 tsp cumin
Salt & black pepper to taste
1/2 tsp chilli powder (adjust)
Olive oil for brushing
Instructions:
Grate the carrots, chop the mushrooms and spring onion and mince the garlic.
Cook the lentils 🍥
If using dried lentils, rinse and cook them according to package instructions until tender but not mushy (about 25-30 minutes).
Drain and let them cool slightly.
Blend or mash the lentils.
Sauté the mushrooms & onions 🍥
In a pan, heat a little olive oil and sauté the mushrooms and onions until soft and slightly browned.
Add garlic and cook for another minute.
Combine everything 🍥
In a large bowl, combine the mashed lentils, grated carrot, almond meal, sautéed mushrooms & onions, soy sauce, and all seasonings.
Mix well until everything is evenly incorporated. If the mixture feels too wet, add more breadcrumbs.
Form patties: Shape the mixture into small patties; use a measuring cup for equal sizes.
Brush with olive oil.
Cook 🍥
Bake them at 375°F (190°C) for 20-25 minutes.
Let it cool a bit.
Serve 🍥
Drizzle with olive oil, enjoy with a fresh salad, in a wrap, or with your favourite dip!
I sprinkled dome pine nuts, more spring onion, fresh baby button mushrooms, sweet carrots, and crispy lettuce.
The mushrooms added a rich, savoury flavour that paired perfectly with the lentils and carrots, making the patties extra delicious.
So delicious!
Crispy outside and soft on the inside.
Nature and good food make the perfect day!
Have a nice day!
Mariah 👍