{"id":1655,"date":"2022-01-13T16:45:09","date_gmt":"2022-01-13T16:45:09","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1655"},"modified":"2024-02-09T21:34:50","modified_gmt":"2024-02-09T21:34:50","slug":"sauteed-mushroom-breakfast-toasts-2","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sauteed-mushroom-breakfast-toasts-2\/","title":{"rendered":"Saut\u00e9ed Mushroom Breakfast Toasts"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Saut\u00e9ed Mushroom Breakfast Toasts<\/span><\/h2>\n
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If you\u2019ve never had breakfast mushrooms on toast, you\u2019re in for a treat. One of the most delicious ways to prepare mushrooms is to simply saut\u00e9e them over high heat until they begin to caramelize. You\u2019ll see this preparation at Spanish tapas restaurants, where they\u2019re cooked on a hot griddle called a plancha. Here, the mushrooms are seared in a skillet and served for breakfast with a fried egg over\u00a0toast.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Yankee Magazine, January 5, 2022<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tablespoon<\/span> unsalted butter<\/span><\/li>
  • 1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>
  • 1\u00bd<\/span> pounds<\/span> mushrooms<\/span> any kind, stemmed and sliced<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chopped fresh thyme<\/span><\/li>
  • Salt and pepper<\/span> to taste<\/span><\/li>
  • 4<\/span> thick slices crusty bread<\/span> toasted and lightly buttered<\/span><\/li>
  • 4<\/span> large eggs<\/span><\/li>
  • Fresh thyme leaves<\/span> for garnish<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large skillet, melt butter in olive oil over high heat. Quickly add mushrooms and cook, stirring often, until they begin to brown, 5 to 7 minutes. Add thyme, salt, and pepper, and cook, stirring, until the mushrooms are caramelized and crisp at the edges, 2 to 3 minutes more.<\/div><\/li>
    • Remove pan from heat and spoon the mushrooms over the toasted bread slices. Return skillet to heat and fry the eggs to your desired doneness.<\/div><\/li>
    • Serve the eggs atop the mushrooms and garnish with thyme leaves.<\/div><\/li><\/ul><\/div><\/div>\n
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