Have fun preparing this mushroom dish!
Lentils should be freshly cooked, drained and set aside in a covered saucepan to stay warm.
Mix mushrooms with mace and enough pepper and salt.
Heat the oil and sauté the mushrooms, stirring vigorously, until they begin to brown. When the liquid comes out of the mushrooms, continue stirring until all the liquid has evaporated and the mushrooms have shrunk a lot. At this point they will have an intense aroma and dark color, the remaining oil should make up most of the liquid in the frying pan.
With a slotted spoon, lift the mushrooms out of the frying pan and add to the lentils form. Cover the saucepan again and set aside.
Roast the almond kernels in the remaining oil in the frying pan until golden and also add to the lentils. Stir the mushrooms and almond kernels into the lentils with a fork, pour the finished mixture into a large enough bowl or divide it evenly among several bowls.
Melt the butter in a frying pan and sauté the oyster mushrooms over a relatively high flame, stirring, for about 1 minute. The mushrooms should be slightly cooked, if you let them do it too long they will fall together. Stir in the chives and a tiny bit of pepper and salt and pour the mushroom mixture over the lentils form, scraping all the liquid from the frying pan.