We’ve often posted long lists of mushroom-based recipes that spotlight fungi’s versatility in the kitchen. These recipes, while enticing, can seem intimidating to those who have yet to try these unorthodox ingredients.
Well, fear not - I’ve foraged the shelves of my local grocery store and, as an amateur chef and only slightly-less amateur mycologist, have compiled a list of different savory and sweet recipes to prove mushrooms don’t have to be scary in the kitchen, only in The Last of Us.
This dish, and all the others I’ll be preparing, are from Cooking with Mushrooms: A Fungi Lover’s Guide to the World’s Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl. With recipes ranging from meals to mocktails, this cookbook has become a staple in my kitchen now that I’ve begun integrating more mushrooms into my daily cooking.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Difficulty: 2/5 mushrooms
¼ cup (35 g) minced shallot (about 1 medium)
2 teaspoons unseasoned rice vinegar or sherry vinegar
¾ cup (7 g) fresh flat-leaf parsley, coarsely chopped
1 thick slab of bread, I used sourdough
1 garlic clove, peeled
1 tablespoon unsalted butter
4 tablespoons extra-virgin olive oil
¼ pound (115 g) fresh chanterelles, such as yellow foot, trimmed and quartered
Coarse salt and cracked black pepper
2 large eggs
Flaky sea salt, for serving
This recipe took me about 10 minutes of prep time between washing, drying, and chopping the mushrooms and other vegetables and herbs needed in this recipe. Cooking this dish, including combining my shallot mixture, sauteeing the chanterelle mushrooms, and boiling the egg altogether, took about 10-12 minutes of cook time- though many of these steps can be performed simultaneously.
Total time: About 20 minutes
I always recommend prepping your vegetables, proteins, herbs, etc., before cooking anything and keeping ingredients in containers or bowls before use. I also use a “trash bowl” that sits on my counter to throw everything in the garbage at the end of cooking.
In a small bowl, toss the shallot with the vinegar and parsley to combine. Let sit (you want the shallot to quickly pickle while you finish the dish).
On top of my zero experience with chanterelle mushrooms, quickly pickling a shallot was new to me. I don’t think I can remember if I’ve eaten an uncooked shallot, for that matter, so this mixture interested me- I used unseasoned rice vinegar that I picked up at my local Asian grocery store, but your local grocery store should carry something similar. I also used more of a medium bowl for this mixture, as we’ll add our croutons later.
Toast the bread well. Remove and rub well with the garlic. Let the bread cool and chop it into large croutons or grate with a box grater if you prefer a finer crumb. Toss the crumbs into the shallot mixture.
My sourdough bread served as the perfect toast to grind up the garlic as I rubbed it to infuse it with flavor. Though the garlic was raw, it was easier than I expected to rub it into the toast, and it tasted heavenly with the shallot mixture. I chose to chop the bread into croutons; I liked its thicker, crunchier texture that counteracted the minced shallot, chopped parsley, and soft eggs and mushrooms.
In a small skillet, heat the butter and oil over medium-low heat. When the butter is foamy, add the chanterelles and season with coarse salt and pepper. Saute until soft, about 4 minutes. Remove from the heat and let sit until ready (or rewarm, if needed).
I washed and dried my chanterelles thoroughly before chopping them into bite-sized pieces. I think halving the olive oil and butter might be best for sauteeing the mushrooms, as adding too much made them too soft. However, their hearty aroma blended beautifully with the melted butter and oil- irresistible!
Set up a bowl of ice and water. Bring a small covered saucepan of water to a boil. Lower the eggs into the boiling water and boil for 5 minutes. Using a slotted spoon, immediately transfer to the ice bath for 30 seconds to stop the cooking.
Pretty simple- I set a timer to time things right, and 5 minutes in the boiling water and 30 seconds in the ice bath gave me perfectly runny yolks in my boiled eggs.
Divide the mushrooms evenly between two serving bowls. Crack off the top one-third of each egg and gently scoop out directly over the mushrooms. Top with the breadcrumb mixture, then finish with pepper and a little flaky salt before serving.
The yolk shot on this was just stunning. Once I combined everything, I topped the dish with flaky salt and freshly ground pepper, with some more parsley to garnish, and dug in.
Y’all, this dish is beautiful.
I’m glad I left the toast pieces thicker, as that provided the best crunch with everything else. They tasted like the pickled shallots and parsley I mixed them with, which were stunning on their own as well- acidic and biting, which helped with the richness of the boiled egg and its runny yolk.
And, of course, the star of the dish: the buttery, earthy chanterelle mushrooms were positively divine for breakfast. Their soft delectable texture and flavor gave the entire dish an extra homey feeling. However, any brunch restaurant in Austin could easily add this to their Sunday menu for a mushroomy hit of a dish.
I initially assumed this recipe would challenge my cooking skills and mushroom tolerance much more than it did. This vibrant dish blends richness, acidity, and earthiness for a unique vegetarian breakfast, inviting cooks of all levels to introduce chanterelle mushrooms into their cooking regimen.
If boiled eggs aren’t your choice cook, try this recipe with scrambled eggs or with an omelet laid atop. I would also highly recommend chives, especially if parsley isn’t your jam. Any way you make it, this brunch dish is sure to impress.