Mushroom Mélange + Poached Egg on Toast

I’ve really lucked out in life in that I haven’t ended up with a picky eater for a partner. When I want to order steak tartare, kale salad, pâté, stinky cheeses, and funky wines, Andrew is right there with me. He’s not allergic to gluten, shellfish, dairy, or peanuts. He’s definitely not vegetarian. He even loves spicy food! He does not, however, does NOT love mushrooms. So I order plenty of mushrooms when we go out, but I don’t cook them at home very often. Since Andrew was recently in Montreal and Boston for a few days on a mini tour promoting his new album (which is excellent, and which you can preview here!), I seized the opportunity to make a mushroom feast!

If you are preparing this recipe for one, like I was, you can save half of the mushrooms to eat the next day (with freshly toasted bread and poached egg, of course). For a very Russian twist, add extra sour cream (one or two big dollops) and use fresh dill instead of the parsley. (This is where I could veer off into sarcastic political commentary, but I’ll hold off. It’s been all too depressing recently. Instead, I’ll share with you this funny collection of photo evidence of Russia’s out-of-control dill addition.)

What meals do you make when you’re cooking for one?

Mushroom Mélange + Poached Egg on Toast

• 1 Tbsp butter
• 6 oz. mixed mushrooms (I used crimini, oyster, and chanterelle), cleaned and coarsely chopped (about 3 cups)
• 1 clove garlic, minced
• 2 tsp dry vermouth
• 1 Tbsp sour cream
• salt and pepper
• 1 Tbsp chopped Italian parsley
• 2 large eggs
• splash of vinegar
• two thick slices rustic bread

1. In a medium saute pan, melt the butter over medium heat. Add the mushrooms and cook without stirring for 2 to 3 minutes, until mushrooms begin to brown. Stir and cook 2 minutes more. Add garlic, stir, and cook 1 minute. Add vermouth, stir, and remove from heat. Add sour cream, stir to combine, and season with salt and pepper to taste. Set aside.
2. Poach the eggs. In a medium pot, bring to a rolling boil a few inches of water and add a splash of vinegar. When the water begins to bowl, put the bread in to toast. Crack each egg into a small bowl or ramekin and slip them carefully into the boiling water, one at a time. Cook for two to three minutes, until whites are set but yolks are still runny. Remove with a slotted spoon.
3. Assemble the toasts: top each toast with half of the mushrooms and an egg, add a pinch of chopped parsley and a sprinkle of salt and pepper.