Ok I’ve heard from several people lately that I have really been slacking on the blogging. It’s been hot and I haven’t felt like eating or cooking. Excuses, excuses. Anyway I made a pretty tasty lunch today so I thought I’d stop being lazy and share it.
A while back I read a post on Food52 that sounded really interesting about mushrooms on toast. Today when I was scavenging around in my fridge to find something to make I saw that I had, mushrooms, argula, bread, eggs and shallots and I was reminded of that post so I thought I’d make my own version of mushrooms on toast.
I’m always buying weird mushrooms because I’ve never met a mushroom I didn’t like. So I’m always making new things with them.
These little beauties are called Bunapi Mushrooms and they are from japan. I didn’t have a plan for them when I bought them but they really wanted to come home with me and I knew I would figure out something to do with them.
So first, I sliced my shallot thin and placed that in my sauté pan on low heat in some olive oil while I chopped and cleaned the shrooms. I had the Bunapi’s. Shitake’s and Baby Bella’s. I like a large chop on mushrooms so I wiped them with a damp cloth and rough chopped them into medium chunks. Then I added those to the shallots with a couple of dabs of butter and some salt. I like the way butter tastes with mushrooms but it is definitely optional to add butter. Oh and also I turned up the heat to medium at this point.
While those were sautéing I brought a pot of water to boil. Once the water was boiling I added some vinegar and an egg and very gently poached it.
Then I added my argula to the mushroom mixture and some more olive oil and sautéed until wilted.
I had brown russian rye bread which I toasted.
Just before assembling I tasted the mushroom mixture and it felt like it needed something. A glance in my fridge revealed sour cream and greek yogurt. I opted for a tablespoon of sour cream and that did the trick it was perfect.
So basically now all that is left to do is top your toast with the mushroom mixture then the egg. I had grated pecorino romano so I added just a tiny bit of that and it was great!
- Bread-any kind that you like
- 1 egg
- Mushrooms-I think whatever is on hand is fine
- Arugula or some other spicy green
- Shallot or garlic or onion sliced thin
- Olive Oil
- Butter (optional)
- Pecorino Romano (optional)
So I didn’t really measure. Basically I used about 2 handfuls of mushrooms, 1 shallot, 2 handfuls of arugula, 1 TBS sour cream, 2 pats of butter, about 1 TBS olive oil, S & P to taste and about 2 tsps of pecorino romano.