Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Sautéed Mushroom Medley and Poached Egg on Toast https://www.metro.ca/userfiles/image/recipes/saute-portobellos-pleurotes-enokis-œuf-poche-6012.jpg PT20M PT20M PT40M
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.
4
1 lb (450 g) mixed portobello, oyster and enoki mushrooms 2 Tbsp. (30 mL) extra virgin olive oil 4 eggs 1 Tbsp. (15 mL) white wine vinegar 1 large shallot, chopped 2 garlic cloves, chopped 4 ciabatta bread chopped chervil for garnish
Sautéed Mushroom Medley and Poached Egg on Toast

Sautéed Mushroom Medley and Poached Egg on Toast

Rate this recipe
0 Vote
  • Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    mixed portobello, oyster and enoki mushrooms
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 4
    eggs
  • 1 Tbsp.
    (15 mL)
    white wine vinegar
  • 1
    large shallot, chopped
  • 2
    garlic cloves, chopped
  • 4
    ciabatta bread
    You might like:

    Flyer Deal  (1)
    PREMIÈRE MOISSON BREAD

    PREMIÈRE MOISSON BREAD

    $2.99 ea.

    WHITE OR WHOLE WHEAT 500 g


  • chopped chervil for garnish
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.