Last weekend my husband and I were watching the local news on WNYT/13 and they had the chef/owner of Capital City Gastropub. The chef prepared the recipe below and I had to make it. I modified a bit, as I usually do, and thought of other variations you can make with this basic British foundation. Lord knows the Brits are not know for spice and culinary daring. Thank you to this chef for enhancing this recipe. Enjoy it! Chip and I did.
2.5 cups oyster and Shitake mushrooms
4 sprigs of Rosemary
2 tbs of olive oil
1 Tbs of unsalted butter
2 tbs of cider vinegar
3 ozs of goat cheese. (more if you like it thick)
2 large slices of farm bread (Perecca’s)
Course kosher salt
Fresh cracked black pepper
What to do next:
1. Thinly slice all the mushrooms
2. Pick Rosemary off stems
3. Toast farm bread and set aside
4. Start a sauté pan on medium heat.
When the pan is ready add your olive oil and mushrooms. Season well with s&p.
5. In a non stick pan on medium high heat w/ olive oil. Crack the egg, being careful too not break the yolk. Cook the egg sunny side up ( or whatever your preference ) and set aside.
6. Stir oysters now and then. When they soften and begin too brown add the thyme. Continue to cook the mushrooms until they start to darken and crisp.
7. Turn the heat off the mushrooms and add the butter and cider. Stir until vinegar and butter make a sauce.
8. Spread the goat cheese onto the toasted farm bread and place on serving plate. I do prefer Vermont Creamery Fresh Goat Cheese.
Spoon the oyster mushrooms on top of the toast.
9. Finally place the egg on the toast and season with salt and pepper
This makes a wonderful brunch entree to be served with a Mimosa and strong coffee in a French Press. You can divert from this recipe by subbing in feta cheese and spinach and probably a host of other variations.