Tuesday Test Kitchen // Breakfast Mushroom Maraud

Posted by David Bowley on

The dream is always the same. Your folks are going out of town & you’ve got the place all to yourself.
Wait, that’s Risky Business. This is just The Business.

Just like Joel Goodson, sometimes you gotta say "what the F***, make your move". When you unleash the party that is these mushrooms it’s going to be equal parts wrong & right.

On a cold winter morning when you’ve had enough of lining up for smashed avocado on toast with poached eggs and a side of bacon, say "what the F***" & make your mushrooms. 

*when I made this on Saturday I forgot to take a photo so picture credit this week to musicwithdinner.com

Here's what you need [serves 4]
8 slices of freshly baked Sourdough
Salted Butter - 75g
2 tsp extra virgin olive oil
2 cloves of garlic, peeled & crushed.
250g [is plenty] salty & strong cheese. Sliced [best you can]. A Roquefort or a washed rind are ideal. 
Remember to adjust your cheese volume [& expectations] based on strength & budget.
Pluck 5 sprigs of thyme & discard stems.
500g mushrooms. Brown, Button, Portabello. Quartered.
Salt & pepper.

Pre heat the grill
Lightly toast the sourdough on both sides.
Lay the toast on a flat oven tray.

In a large frying pan melt the butter & combine with the extra virgin olive oil.
Cook down the garlic until softened. Add the mushrooms & cook well until soft & rich in colour.
Lay the cheese over the toast & melt under the grill until bubbling & starting to brown.
Remove & top with the cooked mushrooms.
Sprinkle with salt & pepper.
Garnish with a sprig of thyme.
Top with 2 soft poached eggs. 

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