Oyster and shiitake mushrooms add earthy flavor to a classic breakfast dish

Lauren J. Mapp, Features Editor
September 22, 2011
Filed under Features, Restaurants

The move toward a more sustainable world culture has inspired many to eat locally-grown food, shop at farmers markets and consume less meat; mushrooms can provide a tasty alternative to tofu.

Oftentimes the classic button mushroom or portabella can be found at the supermarket, but many varieties of fresh mushrooms can also be found at farmers markets across San Diego. Gourmet or specialty mushrooms can add health benefits and a depth of flavor to meals

Shiitake mushrooms are considered a source of protein and can help to rejuvenate the body’s immune system, according to the American Cancer Society. The smoky flavor of shiitake mushrooms helps to enhance the flavor of vegetarian dishes, making them appealing to carnivores and vegans alike.

Oyster mushrooms are identifiable by their fan-shaped lobes and velvety texture when cooked, and they provide both fiber and protein, according to Wholeliving.com.

Normally laden with fatty cuts of meat, this vegetarian hash recipe is a great way to use groceries from local ingredients purchased at the Little Italy farmers market.

Recipe: Roasted Vegetable and Mushroom Hash

Serves 2

 

2 cup Mixed Fingerling Potatoes (from Weiser Family Farms)

10 Organic Baby Carrots (from JR Organics)

1 cup Oyster Mushrooms (from Rodney Farms)

1 cup Shiitake Mushrooms (from Rodney Farms)

2 TBSP Extra Virgin Olive Oil

4 Free-range Eggs (from Schaner Farms)

Water, as needed

4 TBSP White Vinegar

1 TBSP Parsley, roughly chopped (from Suzie’s Farm)

1 TBSP Sage, finely chopped (from Suzie’s Farm)

Truffle Scented Sea Salt, to taste (from She Sells Sea Salts)

Fresh Ground Black Pepper, to taste

 

Preheat oven to 400oF. Slice potatoes into wedges and slice carrots in half lengthwise and again crosswise. Toss potatoes and carrots in 2 TBSP extra virgin olive oil, season with freshly ground black pepper and spread evenly on a baking sheet. Bake for about 20 minutes or until crisp.

While potatoes cook, rinse mushrooms and pat dry. In a sauté pan, heat 2 TBSP of extra virgin olive oil, add mushrooms and cook over medium heat until tender. Add sage, sea salt and black pepper, and then remove from heat.

In a separate sauté pan, bring water and 2 TBSP of white vinegar to a simmer. Crack eggs into a small bowl and gently add to water one at a time. Cook two eggs at a time for three to five minutes until cooked to desired doneness. Use a slotted spoon to remove eggs from pan. Repeat with second batch of eggs.

On two plates, layer the roasted potato and carrot mixture with sautéed mushrooms and poached eggs.

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