Here’s a secret- I’m really not so into Fall. I know, I know, everybody loves fall. But I live in a city that rains 8 months of the year and when the weather gets colder I start to feel the panic of not seeing the sun for months on end and I get cranky.
The only upside to fall for me, is apples and mushrooms. Which as I write it this seems like a very strange pairing. But thems the facts; Apples and mushrooms.
And when talking about mushrooms, I mean the foraged versions that are in all the shops in my part of town right now. Mostly, pine mushrooms and chanterelles.
The combination of which I am currently putting on everything. I’m sautéing them and tossing them into pasta, putting them on pizzas, but mostly, I’m putting them o buttered toast and topping them with a fried egg.
It’s a glorious way to start a day, but also a glorious way to eat lunch or dinner. Mushrooms, eggs, and buttered toast. It’s a beautiful thing.
Fried Eggs with Chanterelle Mushrooms on Toast
4 pieces of Sourdough Bread
200g Chanterelles and Pine Mushrooms
2 Cloves Garlic, minced
¼ cup Butter
2 tbsp Olive Oil
2 tbsp Flat Leaf Parlsey, chopped
Clean the mushrooms- using a pairing knife scrape off the edges of stems of the mushrooms. Then scrape any dirt off the tops of the mushrooms- a knife works, and so does a pastry brush. Once they are clean break them apart with your hands into ½ inch pieces.
In a medium sized frying pan over medium heat, warm up the olive oil and 1 tbsp of butter. Add in the mushrooms and saute until just starting to brown. Season liberally with salt.
Add the garlic, saute until just fragrant. Toss in the parsley, and then put the whole thing into a bowl.
Rinse out of the pan, put it back over medium heat and warm up another 1tbsp of the butter. Crack the eggs into the pan and let cook until the whites are fully cooked and the yolks are still runny.
Meanwhile toast and butter the bread.
Put the toast on the plates, divide the mushrooms on top of the toast, and put an egg on top of those.