Hen Of The Woods Mushroom Toast Recipe

Preheat a grill pan or skillet over medium-high heat. Brush both sides of the bread slices lightly with 2 tbs olive oil. When the pan is hot, grill the bread 1–2 minutes per side until golden and slightly charred. Spread a little of the butter on the warm toast and season with a pinch of the sea salt and black pepper. Keep toasted bread warm in a low oven (about 200°F / 95°C) while you finish other components.

Begin by rendering the bacon: place chopped bacon in a cold skillet and set over medium heat. Cook, stirring occasionally, until the fat renders and the bacon pieces are crisp-tender, about 6–8 minutes.

Using a slotted spoon, transfer most of the crisped bacon to a plate lined with paper towel, leaving about 1–2 tablespoons of bacon fat in the skillet. Reserve the bacon pieces for assembly.

Reduce heat to medium. Add the shallot to the bacon fat and sauté 1–2 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Add the torn hen of the woods mushrooms to the pan in a single layer as much as possible. Cook without moving for 2–3 minutes to develop color, then stir and continue to cook 4–5 minutes until the mushrooms are nicely browned and any released liquid has evaporated.

Pour in the white wine (or sherry) and scrape up any brown bits from the bottom of the pan. Cook 1–2 minutes until the wine reduces by half.

Stir in the soy sauce (or tamari), chopped thyme, the reserved bacon pieces, 1 tablespoon butter, and the lemon juice. Toss to coat, taste, and season with the remaining pinch of sea salt and black pepper as needed. Keep warm with the toast.

Bring 1 L of water and 1 tablespoon vinegar to a gentle simmer in a wide, shallow saucepan. The water should be steaming with small bubbles on the bottom, not a rolling boil.

Crack one egg into a small ramekin or cup. Stir the simmering water gently in one direction to create a small whirlpool, and slip the egg from the ramekin into the center. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs (work in batches if needed).

If desired, refresh poached eggs in a bowl of warm water for 30 seconds to remove any cooking water droplets, then drain.

Place a slice of grilled buttered toast on each serving plate. Spoon a generous portion of the warm hen of the woods and bacon mixture over each slice, distributing mushrooms and bacon evenly among the toasts.

Carefully set a poached egg on top of each mushroom-topped toast. Sprinkle shaved Parmesan over the egg and mushrooms, add microgreens or parsley, and finish with a pinch of red pepper flakes if using and a final crack of black pepper.

Serve immediately so the yolk runs into the mushrooms and soaks the toast. Adjust salt and pepper to taste at the table.