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Mushrooms & eggs


Pam Brunning

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Mushroom quiche would be the first thing that springs to mind - i also love doing a variation on eggs florentine using sauteed mushrooms and spinach under the poached egg. You could also add a poached egg to a bowl of home made mushroom soup to make it richer. For pure decadence though - you cant beat a variation on this recipe http://www.ft.com/cms/s/2/65a0d20a-3e64-11dd-b16d-0000779fd2ac.html from Rowley Leigh - use a mushroom duxelle to replace the anchoives and serve with a crunchy baby gem or bitter herb salad for a delicious supper treat.

"Experience is something you gain just after you needed it" ....A Wise man

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Use the eggs to make crepes, especially if you have buckweat flour to make galettes. Mushroom filling would be great, maybe with spinach too.

Do you have time to make egg pasta? Mushroom sauce works well with fresh pasta, or if you're ambitious, make a filling for lasagne, cannelloni, or ravioli.


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What about using the eggs for desserts? You could make a yolk-rich cake with italian buttercream frosting and a pastry cream filling. (you can also freeze plain, unfrosted cake very easily) And there's always pavlovas or sabayon or pots de creme.

Then tempura the mushrooms along with some other veggies. (the batter uses an egg white) And make soft boiled egg tempura.

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What's wrong with omelettes :) I have been practising making them - can't get enough of a perfectly made omelette with a slightly oozy center. Serve the mushrooms on the side ... just heaven.

There is no love more sincere than the love of food - George Bernard Shaw
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There's the 70s favorite brunch dish, Joe's Special, which is basically ground beef, onions, mushrooms and spinach cooked together until soft, then scrambled with eggs.

Mushroom quiche, of course. Or how about crepes with mushrooms in your favorite sauce? And now I see both these suggestions were made already.

There's also the brunch classic, the strata -- layers of bread and whatever (sauteed mushrooms and cheese?), with eggs/milk poured over, let sit, then bake.

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Toast a tablespoon of cumin seed. Saute the mushrooms. Add a head of parsley, chopped, to the mushrooms and saute just to wilting. Add the cumin seed and a whisked egg or two, to bind, plus salt, pepper, etc. This comes out like a cross between a frittata and a salad.

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Softltly scrambled eggs with a garnish (caviar, smoked salmon, cream cheese, crispy shallots, peas, WHATEVER) served in mushroom caps that have been broiled with a brushing of butter...

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