Restaurants›The Pantry Restaurant›Local Mushrooms Recipe

Local Mushrooms Recipe

Inspired by The Pantry Restaurant
Time30m
Serves2

Shiitake, Portobello, Shallots, Fried Egg, Baguette

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the mushrooms

Clean the shiitake and portobello mushrooms with a damp cloth. Remove the stems and slice them into thin pieces.

2

Sauté the shallots

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.

3

Cook the mushrooms

Add the sliced shiitake and portobello mushrooms to the skillet with shallots. Season with salt and black pepper. Sauté for about 5-7 minutes until the mushrooms are tender and browned.

4

Fry the eggs

In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 3-4 minutes.

5

Prepare the baguette

While the eggs are frying, slice the baguette in half and lightly toast it on a grill or in a toaster.

6

Assemble the dish

Place the sautéed mushrooms and shallots on the toasted baguette halves. Top each with a fried egg. Season with additional salt and pepper if desired, and serve immediately.