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30 minute mealsBreakfast

Baked Eggs with Mushrooms and Spinach

by michelletang118
written by michelletang118

Instead of baking hot crossed buns this Easter I baked eggs with garlicky sauteed mushrooms and wilted spinach instead. Healthier right? To top off this long weekend of indulgence though, I added a generous shaving of bottarga and parmesan too.

Eggs in my pink-purplish shaded Le Creuset mini-cocottes are so pretty and a beautiful way to start Saturday morning. Note that as I did not have heavy cream at home, I substituted for full fat milk instead.  Anyways, this is a protein packed breakfast and a brilliant way to start the day and honestly, it isn’t very hard to make. Feel free to use other ‘fillings’ besides mushroom and spinach (say, I may try sun-dried tomatoes next).

 

Baked Eggs with Mushrooms and Spinach

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )

Ingredients

  • 2 eggs
  • 1 tablespoon of butter
  • 1 large portobello mushroom
  • 1 garlic, sliced
  • 1/2 teaspoon of dried thyme (or fresh)
  • 4 tablespoon of full fat milk or cream
  • 10 spinach leaves
  • 1 teaspoon of grated bottarga
  • Few shavings of parmesan
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 180C.
  2. Wipe mushroom clean using kitchen towels and then slice it (not too thin that it breaks).
  3. Heat a small pan on medium heat. Add the butter and the mushrooms, thyme, garlic, salt and pepper. Sautee until the mushroom becomes soft, around 5-6 minutes on low-medium heat. Flip the mushrooms when browned on one side. 
  4. Divide the mushrooms and spinach between the two lightly greased ramekins. Crack one egg in each and top with some freshly grated parmesan.
  5. Fill baking tray with some hot water and place ramekins into the tray (water should reach half the ramekin). Bake for 10 minutes or longer if you don't want a runny yolk.
  6. Serve with some grated bottarga and thinly shaved parmesan and freshly diced parsley. 

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30 minute mealsBreakfast

Mushrooms with Thyme on Sourdough

by michelletang118
written by michelletang118

Following my cooking workshop, I had a bunch of cremini mushrooms left so I thought…hang on, why not make a decadent mushroom with thyme on sourdough for breakfast?

Just to give you some insight, cremini mushrooms are commonly marketed as “baby bella” or “baby portobello” mushrooms because they are just that – a juvenile portobello mushroom. The difference between these two brown mushroom is age. Portobello mushrooms are simply the mature version of cremini mushrooms harvested when they’re fully grown. Simply check the bottom of the cremini to ensure the gills are covered – that’s how you know they are still fresh.

As for flavour, portobello mushrooms are more mature, less moist, but have more depth of mushroom flavour. Just an interesting fact here : the white button mushrooms, the most familiar kitchen staple, are simply the youngest variety. They have been cultivated, too, for that white color and soft texture. In the wild these mushrooms are usually browner. More information about mushroom variety can be found here.

How do you know which mushroom to use? When going for burgers, sandwiches and meal-sized stuffed mushrooms you would want to opt for portobello for the firmer texture. However, when you want the smaller package, you can opt for the cremini. Simply saute, serve them sliced and tossed in a dressing, or in omelettes and pasta sauces.

Mushrooms with Thyme on Sourdough

PREP TIME: 10 min | ACTIVE TIME: 10 min | TOTAL TIME: 20 min | YIELDS : 1 serving

INGREDIENTS:

  • 6-8 cremini mushrooms.
  • few strands of fresh thyme
  • 2 cloves of garlic, finely diced
  • 1 tablespoon of butter

METHOD:

  1. Mushrooms aren’t meant to be washed. Simply wipe the mushrooms with a kitchen towel and then slice them.

2. Turn stove on high heat and heat griddle pan. Add butter and brush all over for it to melt. Layer the sourdough on the griddle and let it rest for 2 minutes on each side until char marks form.

3. Remove bread and let it rest on a plate. Using the same pan, melt the butter and add the garlic, mushrooms and thyme. Crack some freshly ground black pepper and sea salt to taste. Gently let the mushrooms cook for a few minutes till they are soft.

4. Once mushrooms are done, spoon on top of the grilled sourdough on the plate. Serve while warm.

 

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Family StyleMains

Japanese Style Enoki Beef Rolls

by michelletang118
written by michelletang118

Enoki Beef Rolls (24 of 27)

Felt like making something asian tonight. Saw some sliced sukiyaki beef and enoki mushrooms sitting in the supermarket staring aimlessly back at me so thought I’d put them to good use and make some enoki mushrooms wrapped beef rolls.

INGREDIENTS:

  • 1/2 pound thinly sliced beef (packaged korean/japanese style beef, hot pot beef, etc.)
  • 1 pack of enoki mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 2 tablespoons brown sugar
  • 1 tablespoon minced ginger
  • 2 garlic cloves, crushed
  • 1/2 tablespoon dried chillies

METHOD:

1) In a pyrex or large bowl, mix soy sauce, sake, brown sugar, ginger, garlic and dried chills together.

Enoki Beef Rolls (2 of 27)

Enoki Beef Rolls (3 of 27)

2) Soak beef slices into the mixture. Marinade for at least an hour.

Enoki Beef Rolls (7 of 27)

3) Remove mushrooms from packaging and cut and discard base. Wash in colander and soak in boiling water for 3 minutes to soften and loosen the mushrooms. Drain well.

Enoki Beef Rolls (9 of 27)

Enoki Beef Rolls (10 of 27)

4) Now for the fun part! Wrap a slice of beef around a bunch of enoki mushrooms fairly tightly to form a neat roll.

Enoki Beef Rolls (12 of 27)

5) Heat up a griddle or cast iron pan and cook for about 2 minutes each side.

Enoki Beef Rolls (16 of 27)

Enoki Beef Rolls (18 of 27)

6) Layer the rolls on to a warm plate. Turn off the heat and pour in the remaining marinade to make a sauce. Pour the sauce on the rolls (be careful not to burn yourself if using a case iron skillet) and serve.

Enoki Beef Rolls (23 of 27)

Enoki Beef Rolls (26 of 27)

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Mains

Mushroom Pasta Infused with Whisky

by michelletang118
written by michelletang118

Crackling for Relos (27 of 43)

INGREDIENTS:

  • Mixture of mushrooms of all sorts (oyster, chanterelle, shitake, swiss brown, portobello)
  • 1/4 cup bacon bits
  • 1 red onion, sliced
  • black pepper
  • salt
  • knob of butter
  • olive oil
  • 1 bay leaf
  • 1/4 cup whisky
  • shaved parmesan cheese (if desired)

METHOD:

1) Wash mixture of mushrooms, wipe dry and slice.

2) On low heat, brown onions and bacon with a knob of butter and add some olive oil and the assortment of mushrooms. Slowly cook and add the whiskey, bay leaf, salt and pepper. Continue to stir until a mushroom sauce is produced (about 40 minutes).

Mushroom pasta

3) In the meantime, cook pasta till al dente according to instructions. Add cooked pasta to the mushroom sauce and stir together.

4) Serve with shaved parmesan if desired.

Crackling for Relos (43 of 43)

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