POACHED EGGS AND WILD MUSHROOMS ON TOAST
It seems every chef and many home cooks have strong opinions about the best way to prep mushrooms. They might be scandalized to know that sometimes I rinse my mushrooms instead of cleaning them one by one with a towel. I just don't have the patience. So shoot me! And don't get me started on the idea that mushrooms are best when they're well browned and crispy. I like 'em tender and juicy, as in this recipe. I cook the mushrooms undisturbed in a covered skillet, a technique I learned from my friend Marcia Kiesel, who worked with me for many years at Food & Wine. It sounds bizarre, but it's genius. At first the mushrooms steam in their own liquid; then, as the moisture evaporates, they brown and crisp ever so slightly.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
- Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
- Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.
MUSHROOM & EGG TOAST
This quick Mushroom & Egg Toast recipe can be a great breakfast or a satisfying quick lunch. Mushrooms are rich in vitamins and minerals like selenium, an important antioxidant for metabolic health, and the eggs bring a nice hit of protein. So easy and so very good.
Provided by Cook for Your Life Staff
Categories Mains, Breakfast
Number Of Ingredients 1
Steps:
- In a wide skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Add the garlic and cook for 3 minutes or until fragrant and beginning to turn golden.
- Add the mushrooms, cherry tomatoes, chopped oregano, and a sprinkling of salt and pepper. Cover and cook for 5 minutes. Uncover, stir, and cook for another 2 minutes. Taste for seasoning. Turn off the heat and let sit until ready to serve.
- Evenly spread 1 tablespoon of goat or cream cheese on each of the pieces of toast. Top with the mushroom mixture, then a soft boiled egg. Serve immediately.
Nutrition Facts : Calories 968
MUSHROOMS & SCRAMBLED EGGS ON TOAST
My first "Mushroom Monday Challenge" breakfast recipe. Quick and easy to prepare, this recipe will give you an energy boost to start the day. Protein from the eggs, and B Vitamins from the mushrooms will keep you going all the way to lunch. Makes a great diet friendly breakfast.
Provided by BrittanyS
Categories Breakfast
Time 10m
Yield 1 toast, 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in pan on medium-high heat for about 30 seconds. If you are using a pan that is not non-stick you may wish to add more oil to prevent mushrooms from sticking.
- Add mushrooms to hot oil, and saute for 3-4 minutes until brown. For crispy mushrooms, saute an additional minute.
- Remove mushrooms from pan, set aside.
- Beat egg with milk and water. Add to the same pan used to saute the mushrooms. Cook until eggs are scrambled, light, and fluffy, about 3 minutes.
- While the eggs cook, place bread in toaster and toast.
- Place toast on plate, top with sauteed mushrooms, scrambled eggs and cheese, if desired. Serve hot.
Nutrition Facts : Calories 301.6, Fat 18.4, SaturatedFat 7.2, Cholesterol 231.8, Sodium 502.9, Carbohydrate 18.7, Fiber 2.6, Sugar 3.1, Protein 17.3
MUSHROOM-AVOCADO EGGS ON TOAST
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives., Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender., Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.
Nutrition Facts : Calories 319 calories, Fat 22g fat (8g saturated fat), Cholesterol 307mg cholesterol, Sodium 431mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.
MUSHROOMS ON TOAST
Make and share this Mushrooms on Toast recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces.
- Heat half the butter and oil in a frying pan over medium heat.
- Lay out the mushrooms and then turn immediately, so both sides are saturated with the buttery oil.
- Lower the heat and leave to cook, turning occasionally, for about eight minutes until completely cooked and dark in colour.
- Near the end of the cooking, scatter the garlic over the mushrooms and toss the mushrooms around in the pan so the garlic cooks.
- Stir in the parsley and season with salt and pepper.
- Sprinkle with lemon juice and toss for a final time.
- Turn off the heat.
- Toast the bread, butter one side and pile the mushrooms on top.
MUSHROOMS ON TOAST
The ultimate comfort dish - earthy mushrooms piled on toast topped with crisp, succulent prosciutto
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
- Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.
Nutrition Facts : Calories 280 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.37 milligram of sodium
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