Two things happened today. First, I went out with the sole intention of buying fresh bread and mushrooms, and came back with with 2 silver eggs cups, a fairy copper pan, 3 vintage marmalade jars, 3 forks and a small pestle and mortar. I’m telling myself that I absolutely need all of the above for when I move into what will be my new home, pending boring legal proceedings and lending agreements. In reality I need none of these things.
Second, I decided to finally use my ‘new’ Nikon in an attempt to wean myself off of my trusty yet battered Sony NEX-3. When I say new what I really mean is purchased one year ago and up until today, used on only two occasions. I have no idea what I’m doing, and I am totally feeling this one out, so bear with me.
Mushrooms on toast has been on my mind lately, it’s all I want to eat and teamed with a runny yolk* and shavings of parmesan I am in heaven. *that I must stop referring to as yolk porn, because yolk porn is a gross way of describing a barely cooked deutoplasm.
Portobello mushrooms have just the right amount of flavour for this simple dish, but you could easily jazz it up with truffle shavings or a splash of cream and sherry, you fancy little so and so.
So yeah, that was my Saturday… I think it’s time for a hard earned drink.
Herby Mushrooms on Toast with Poached Egg + Parmesan
4 slices of seriously good bread, I went for a spelt sourdough
4 Portobello mushrooms, sliced in lengths and in chunks
60g unsalted butter
1 garlic clove, minced
Large bunch of fresh parsley, roughly chopped
1 teaspoon dried thyme
Parmesan to serve
Melt the butter with the minced garlic in a pan on a moderate heat and when very hot add the mushrooms. Fry in the butter, moving around the pan often for about 2 minutes, then add the fresh parsley, dried thyme and season generously with salt and a few grinds of pepper. Cook for a further 2 or 3 minutes then remove from the heat and set aside.
Poach the eggs while you get your toast ready. Add a splash of vinegar to simmering water and crack two eggs in on opposite sides of the pan. Cook for around 2-3 minutes for a soft yolk, then remove with a slotted spoon.
Top the toast with the mushrooms, poached egg, a bit of fresh parsley and parmesan shavings.
Empty glasses, what shall I do with you?