By Victoria Abbott - aka those brunch-loving Maffini women.
We love brunches and lunches around here. We particularly appreciate the fresh and
unusual meals you can make with veggies and eggs. For those of you who are
seeking low carb or low GI foods, these can be a boon and introduce much needed
variety.
This mushroom hash is a variation on a mushroom-hash recipe
from Steven Raichlen’s High-flavor, Low-fat Italian Cooking. It is an inspired
cookbook. Of course, we weren’t seeking
low-fat so there’s a bit of butter and oil. The original is served with polenta and
that was ‘off the table’ for us at least for a while.
We served ours with poached eggs. It was a huge hit and had to be made again the
next week as we’d all enjoyed it. The
egg poaching was less than stellar, but we’ll try again. Third time lucky, as
they say.
You could serve yours with polenta if carbs are not an
issue. The mushroom hash and polenta are a marriage made in heaven.
Mushroom hash - you will need:
1 ½ pounds sliced mushrooms. We used a blend of cremini,
white mushrooms and baby portabellas.
You can mix it up with other types of mushrooms to suit yourself and you
don’t have to be too finicky about exact amounts of anything!
4 sun-dried tomatoes, soaked in boiling water for a half
hour, then chopped
½ cup of chicken or veggie stock.
3 cloves garlic, minced
¼ cup finely chopped parsley (or 4 tablespoons prepared
parsley)
2 tablespoons EVOO
2 tablespoons butter
4 green onions, white and green parts, sliced
2 tablespoons lemon juice
Salt and pepper
This serves two with lots of leftover mushrooms. They reheat
beautifully .
You will also need:
4 eggs – poached (good luck with that)
2 ounces or more of good quality Parmigiano-Reggiano or
Grana Padano.
Directions:
In a large heavy skillet, heat the butter and oil until
foamy. Sauté the green onions and the garlic over medium heat for five minutes.
Don’t singe the garlic!
Add the mushrooms and cook for about ten
minutes. Add the chopped tomatoes, parsley, and stock. Cook for another ten
minutes or so.
Add the lemon juice and
salt and pepper to taste.
Keep warm.
Meanwhile, convince someone to poach the eggs. Around here
people will jump ship like rats. But never mind. We love poached eggs so … Our new egg poacher was a bit of a
letdown. Our experiment with the rings
from mason jars not much better. Our attempts to poach them without constraint
in boiling water led to a so-so result.
Of course, they tasted fine. We were just trying to make them pretty for
the pix.
Heat a large pan with about an inch of water.
Place egg poacher or rings inside and bring
to a boil.
Crack eggs into poacher or
rings.
Cook until white is opaque. Hope for the best. Try not to
overcook them or use bad language.
Place a serving of mushrooms on each plate.
Remove eggs from poaching device and top
mushrooms.
We thought our mushrooms were much prettier 'in person'. They may look like a Sesame Street monster here, but they tasted great
Don't forget to grate cheese on eggs.
Enjoy!
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