Рецепт Wild Mushroom and Sausage Hash with Poached Eggs
The 3 lb Gourmet Collection
is irresistible to Mushroom Lovers
All
summer long, I’ve been working with Jane Maguire and John Quigley on their
burgeoning Long Island Mushroom Inc. business.
The two have supplied restaurants that are at the very top of the
Hamptons food chain. And they’ve been at
local farmers’ markets in Greenport and Shelter Island. They’d be in more of these were it not for
some of the restrictive policies that make farmers’ markets not nearly as
competitive as they should be. But never
mind. With products like their 3 lb.
Gourmet Basket showcasing three varieties—Maitakes, Blue Oysters and
Shiitakes—they’re going places. If
you’re a restauranteur, you’re in luck. Given
24 hours notice, Long Island Mushroom Inc. promises delivery to any locale on
the East End. Just call 631 876 5401. If you’re a consumer, they’ll be at the
Farmers’ Market in Greenport and you can also find their offerings at Sang
Lee Farm in Cutchogue, Garden of Eve in Riverhead, Country View Farm in Southold,
and Schmitts Farm in Laurel. I love their mushrooms
and am constantly on the outlook for ways to serve them. Today, I am going to share with you an ideal
mushroom dish for Fall. It’s a personal
sacrifice too. Because once a recipe gets published here, that’s usually it for
our house. But in this case, I can’t
imagine not making this again and again.
I
love a great hash with it mixture of textures. Here we have the crunch and
savory appeal of rye croutons combined with either a variety of wild mushrooms
or a single one: in these photos, I’ve used only shiitakes. And if you live nowhere near Long Island
Mushroom’s outlets, you can use baby bellas or cremenis along with the
shiitakes. Added to the mushrooms and
croutons is crumbled Italian sausage. Then to top off the whole thing, two
poached eggs top the dish and a scattering of chives bring color to the whole
plate. I’ve served this dish at supper
with some sliced tomatoes. But it would make a
perfect brunch offering as well. Here’s
the recipe which I adapted from one that appeared in Food and Wine last
February.
Recipe for Mushroom and Sausage
Hash with Poached Eggs adapted from Food and Wine.
1 hour. 4 servings
- 4 slices of rye bread (4 ounces), diced into
- 1/4-inch pieces
- ½ cup
- extra-virgin olive oil
- ½ pound
- shiitake mushrooms, stems discarded and caps thinly sliced
- or ½ lb of a variety of ‘wild’ mushrooms—blue
- oysters, miatakes, shiitakes or creminis thinly sliced
- ¼ teaspoon baking powder
- 1 teaspoon finely chopped fresh thyme
- 1 small onion, very finely chopped
- ½ teaspoon crushed red pepper
- ½ pound
- Italian sausage, (about one sausage per serving) casings removed and broken
- into pieces
- Preheat the oven to 450°. On a rimmed baking sheet, toss the rye bread
- pieces with 2 tablespoons of the olive oil and season with salt and pepper.
- Bake for about 5 minutes, until the crumbs are light golden but not completely dry.
- In a large skillet, heat 2 tablespoons of the olive oil until
- shimmering. Add the mushrooms, baking powder and 1/2 teaspoon of the thyme and
- season with salt and pepper. Cook over moderately high heat, stirring
- occasionally, until the mushrooms are tender and browned, about 8 minutes.
- Transfer the mushrooms to a plate.
- Wipe out the skillet. Add the remaining 1/4 cup of olive oil and heat
- until shimmering. Add the onion, garlic, crushed red pepper and the remaining
- 1/2 teaspoon of chopped thyme. Cook over moderate heat, stirring occasionally,
- until softened and just starting to brown, about 8 minutes. Add the sausage
- pieces and cook over moderately high heat, breaking up the meat with a spoon,
- until browned, about 7 minutes. Stir in the rye bread crumbs, mushrooms and 1/2
- cup of water and season with salt and pepper. Keep the hash warm over very low
heat, stirring occasionally.
Meanwhile, bring a very large, deep skillet of water to a simmer over
moderate heat. Crack the eggs one at a time into a small bowl and carefully add
to the simmering water. Poach the eggs over moderate heat until the whites are
set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the poached eggs out of the
water; blot them dry with paper towels. Spoon the hash onto 4 plates and top
with the eggs. Garnish the hash with fleur de sel and snipped chives and serve
with hot sauce.