Sautéed Mushroom Medley and Poached Egg on Toast

Sautéed Mushroom Medley and Poached Egg on Toast
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 1 lb
    (450 g)

    mixed portobello, oyster and enoki mushrooms

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • Salt and pepper to taste

  • 4


  • 1 Tbsp.
    (15 mL)

    white wine vinegar

  • 1

    large shallot, chopped

  • 2

    garlic cloves, chopped

  • 4

    ciabatta bread

  • chopped chervil for garnish


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.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007