By Mandy Simon
Weekend breakfasts are my favorite breakfasts. Nothing beats a morning spent sleeping then waking up to wander into kitchen to get creative. I’ve been going through a pretty intense mushroom phase so I started thinking about how I was going to use all the cremini and white mushrooms in the fridge. I decided to remake a quick mushroom sauté to serve over some poached eggs and english muffins. It turned out really well.
I decided to put together a quick salad and got that out of the way first (mixed greens, cucumber, tomato, red onion and blue cheese seasoned and tossed with olive oil and sherry vinegar).
For the sauté, I chopped up a 3 or 4 ounce mixture of the mushrooms into a fine dice and minced three cloves of garlic. I sautéed the garlic in about a tablespoon of butter then threw in the mushrooms with salt and pepper. While the mushrooms were cooking I toasted the english muffins (which I topped with a little butter and parmesan). Once the mushrooms finished cooking, I stirred in a bunch of shaved parmesan and set them aside.
Now, if you’ve been reading the IFA for a while you may remember that I’ve been pretty intimidated by poaching eggs in the past. Well, NOT ANYMORE. Ladies and gentlemen, for the first time today, I simultaneously poached four eggs in one pot. FREESTYLE. No fancy egg poaching instruments to help me. They didn’t all turn out perfect (a few were overdone) but still. I’m pretty proud.
I served the eggs on the toasted muffins, spooned the mushrooms on top and, of course, grated more parmesan.
Readers, if you’ve got any great mushroom recipes to share, please stop holding out on me.