Sautéed Mushroom Medley and Poached Egg on Toast
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 1 lb. (450 g) mixed portobello, oyster and enoki mushrooms
- 2 Tbsp.(30 mL) Irresistibles extra virgin olive oil*
- Salt and pepper to taste
- 4 eggs*
- 1 Tbsp. (15 mL) Irresistibles white wine vinegar*
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 4 slices Irresistibles ciabatta bread*
- Chopped chervil for garnish
Preparation
Mushrooms: Cut off portobello and oyster stems and quarter these mushrooms.
Enoki mushrooms: cut off brown tips of stems and leave enoki mushrooms whole.
In a skillet, heat 1 Tbsp. (15 mL) oil and sauté each type of mushrooms separately, seasoning them. Cook oyster mushrooms until they’ve given off their water, 6 minutes or so; portobellos for 4 minutes; and enokis for 1 minute. Set aside and keep warm.
In a small pan, poach eggs 3 – 4 minutes in water with wine vinegar. Yolks should be runny.
In a skillet over medium-high heat, cook shallot and garlic in hot oil. Stir into mushrooms.
Meanwhile, toast bread.
Spoon some mushroom medley onto each toast, and top with a poached egg. Garnish with chopped chervil.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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