So, in case you were wondering what I’m doing with the mushrooms I got yesterday… here’s my recipes for what I made for breakfast for my roommate and myself.
Roasted Cracked Potatoes, Bacon, Porcini mushroom sauté, and Herbed farm eggs
Serves: 2 fat and hungry men
Start to finish: 30 minutes
Follow the recipes in order. Trust me on this one.
Roasted Cracked Potatoes
1 lb assorted baby fingerling potatoes (any type you like)
2T good olive oil
1T dried herbs (thyme, oregano, basil, lavender, sage or any combination of these)
2 tsp Kosher or sea salt
1 tsp Garlic powder
1 tsp red chili flakes
Preheat oven to 375°F/190°C. Smack the potatoes on a cutting board with the bottom of a pan, just enough to “crack” them, not smash them outright. Place in a mixing bowl, drizzle with olive oil and seasonings. Toss by hand to coat them evenly all over. DO NOT CLEAN THE BOWL YET. You will need it for the eggs! Place potatoes on a foil-lined baking sheet, and roast for 20-25 minutes, until the skins shrivel and things begin to get golden and delicious. While they’re roasting, start working on everything else. When your timer goes off or when the potatoes are ready, turn the oven off and let them sit on the sheet to stay warm.
8 strips bacon
If you don’t know how to cook bacon, stop reading now and go sit in the corner.
Once your bacon is cooked, drain it on paper towels, leave the grease in the pan, reduce the heat to medium and proceed.
Porcini mushroom sauté
3 medium (3 in./9 cm) porcini mushrooms*, sliced
1/2 small yellow onion, chopped
1/2 tsp garlic salt
1/4 tsp dried parsley
Add the onions and mushrooms to the pan, sprinkle with the garlic salt and parsley and sauté until the mushrooms and onions soften and become golden, about 10 minutes. Transfer mushroom mix to a small bowl and cover.
Herbed farm eggs
6 of the FRESHEST eggs you can get your hands on*
2 T water
Dirty, herby bowl from the potatoes
Crack the eggs into the bowl you used to coat the potatoes. There should still be enough herbs and oil sticking to it to season the eggs. Add the water and whisk until the eggs are frothy and light. Dump the mix into the same pan you’ve been using all along. Follow standard scrambling procedure. Let cook until eggs are as set as you prefer.
This is kind of a peasant dish, so if you want to garnish anything, be my guest. Some fresh chopped herbs or a dry, shaved cheese (such as parmeggiano reggiano or asiago) would both be nice on the eggs or potatoes. Otherwise, this doesn’t really need any adornment.
-Porcini mushrooms (AKA King Boletes, boletus edulis) are best when fresh and wildcrafted. They are available dried, and are exceptionally delicious for a dried mushroom. But if you can go harvest them yourself, or can afford to buy them in the store (usually about $40 a pound, ugh), fresh is the way to go. They’re nutty, sweet, meaty and, when fresh, have a pleasant, earthy undertone reminiscent of fresh forest soil. If you want tips on hunting these mushrooms, ask me, they’re exceedingly safe and easy to find, and worth every minute of the adventure harvesting them.
-Fresh eggs: you should really have a source for eggs that aren’t factory-farmed. If you live in a city environment, visit farmer’s markets or independent grocers. If you live in a more rural area, find out where your local farmers are at. Most are more than happy to sell direct to the public, and usually offer more than one item that is far better fresh than store-bought. Buy them at whatever the cost, but they’re usually cheaper, too. My eggs come from an old neighbor near my childhood house not far from here. He sells me a dozen eggs for $3, which is cheaper than the $4/dozen crappy eggs I get at stores. Bonus: the flavor is amazing. AMAZING. You will never go back to the rubbery, flavorless ones from stores.