Mushrooms and eggs are a classic combo, and with good reason–they compliment each other so well. This vegetarian dinner stars beefy, juicy sautéed mushrooms along with baked eggs and toasty croutons. If you enjoy mushrooms and eggs separately, you will certainly enjoy them when combined like this.
Toasted flatbreads such as pita or naan add some crunch to this dish and help round it into a full meal. Add a green vegetable or salad, you’re ready to sit down to a meatless, but “meaty” entree.
A variety of mushrooms may be used here. Almost all mushrooms available at the supermarket are cultivated, not wild, and are available year round. The most common ones are the white button, cremini, or earthy portobellos. A combination of mushrooms adds variety and a more complex flavor, so if shiitake or oyster “shrooms” are available they can be added also.
Sauteed Mushrooms with Baked Eggs
Yield: Makes 4 servings
- 1 6-inch whole-wheat flatbread, such as naan, pocketless pita, or whole-wheat tortilla
- 3 Tbsp. EVOO (extra virgin olive oil)
- 2 cloves garlic, sliced
- 1 small shallot, diced fine (optional)
- 1 pound mixed mushrooms, trimmed and sliced 1/8-inch thick
- coarse salt
- red pepper flakes, optional
- 1/4 cup white wine
- 2 Tbsp. fresh thyme leaves, or 1 tsp. dried thyme
- 4 large eggs, at room temperature
1. Preheat oven to 425*F. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.
2. Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute.
Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes.
Season with salt and red-pepper flakes, if using. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
3. Make 4 shallow depressions in mushroom mixture and crack 1 egg into each depression.
Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and pepper.
Note: Try to keep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.
I served it with a salad consisting of romaine, avocado, and orange sections with a ginger-sesame dressing.
SOURCE: Martha Stewart Living