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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.
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1 lb (454 g) mixed portobello, oyster and enoki mushroom 2 Tbsp. (30 mL) extra virgin olive oil Salt and pepper to taste 4 egg 1 Tbsp. (15 mL) white wine vinegar 1 large shallot, chopped 2 garlic cloves, chopped 4 slices of 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
1 Vote
  • Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    mixed portobello, oyster and enoki mushroom
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil

  • Salt and pepper to taste
  • 4
    egg
  • 1 Tbsp.
    (15 mL)
    white wine vinegar
  • 1
    large shallot, chopped
  • 2
    garlic cloves, chopped
  • 4
    slices of ciabatta bread

  • 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.

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