I adore mushrooms. I feel so privileged to have Noel Arrold at the Capital Region Farmers’ Market each week selling his delicious range of fungi. He was in Delicious Magazine a couple of months back and I gleefully took my copy in to show him. He specialises in Asian mushroom varieties, but he also has some great European varieties. It is these that I target for a dish like this. This week I selected some chestnut, king brown, oyster and shimeji mushrooms. This brunch dish is bound by ingredients found in the woodland: herbs, mushrooms and duck eggs. I served it up on peasant-like wholemeal sourdough toast. It is delicious.
|1||King brown mushroom|
|1/2||teaspoon||fresh thyme leaves|
|1/4||teaspoon||fresh oregano leaves|
|to taste||fresh ground black pepper|
|2||pieces||hot buttered toast|
Cut the King Brown mushroom in half and then into 3mm slices. Select the chestnut mushrooms with thick stems, and slice through the stem so they are approximately equal size. Pull the Shimeji mushrooms apart.
To cook, melt a little of the butter in a hot frying pan and add the King Brown and Shimeji mushrooms with some of the herbs, toss till they begin to wilt. Add the Chestnut mushrooms, more of the herbs and toss till wilted. Clear room on the bottom of the pan and add a little more butter and the pepper to the pan. Lay the Oyster mushrooms topside down in the melted butter and cook till golden before turning over, when the Oyster mushrooms are golden on both sides toss them in with the other mushrooms and make a space to fry the eggs. Melt the remaining butter and crack the eggs into the pan. Fry till the whites are cooked through.
To serve, lay the mushrooms atop the toast and the eggs atop the mushrooms. Bon appétit!