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Mushroom-Shallot Toast
- Serves
4-6
- Difficulty
Easy
By Erin Gleeson
Published 2019
This recipe is inspired by a mushroom toast I had at a restaurant while staying in the Algarve region of southern Portugal. Instead of a poached egg, theirs was served with a raw egg yolk on top.
Ingredients
Sauté 2 min on med/low heat
1 2 T
Method
Sauté 10 min, stirring often, or until the mushrooms are reduced in size, soft & slightly browned. Pile spoonfuls of the mushroom mixture onto 4 slices of toasted, buttered bread & top each with a fried or poached egg, salt & pepper.
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