Sunday, June 23, 2013

Shrooms, garlic sourdough, and fried egg

I'm pretty much addicted to the library these days. Books. For Free. FREE. Plus music, movies, and the internets too!

That should really be the end of my post because that is awesome stuff right there. The Seattle Public Library System is also extremely vast. I like to support it by turning in my books late and paying fines. Is that tax deductible? 

My new favorite thing to do is to look at highly rated and popular books and put them on hold. I always come across things I wouldn't typically seek out on my own, or pay for. I recently got the book Plenty which is a vegetarian cookbook written by a carnivore. My kind of book right there. He happily mentions which dishes are good with meat and is liberal with his use of cream, egg, and cheeses. I know - I feel like I just posted about limiting dairy in my diet. I am. No more milk. Very little cheese. But eggs - I am totally down for eggs. Hardboiled, softboiled, fried, poached, scrambled. It's all good.

I've been craving them lately. Literally thinking about them during the day. So I made this phenomenal mushroom ragout liberally adapted from Plenty. The original recipe called for a poached duck egg, so if you can find duck egg and you can poach it - go for it!

Sorry - this will be a vague recipe. Just measure the ingredients based on what you like. 

Mushrooms (I used oyster, portabella, and shitake) 
Diced onion
Truffle oil
Sour cream
Garlic, minced 
Olive Oil
Sour dough bread
White wine

Cut up the sourdough into cubes and mix with garlic, oil, and salt. Bake in oven at 400 until brown & crispy. 

Soften onions in a large pan with the truffle oil. Add 1/4 cup(ish) of white wine. Let the wine cook off. While it is cooking off fry your egg. Add the mushrooms and cook until soft. I cut the mushrooms up in different sizes to get different textures. Add parsley and sour cream. (I used yogurt instead but it broke on me so I recommend using sour cream as the original recipe calls for). 

On a plate put the sourdough on the bottom, cover with ragout, top with fried egg. Add a little more parsley and cracked pepper to make it look pretty. 

If you like mushroom this will rock your world. 

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