Friday, January 31, 2014
Baked eggs on curried mushrooms
First, I took a big bag of crimini mushrooms, popped out and discarded the stems and cut the 'shrooms into thick slices, enough to fill a small mixing bowl.
Then I sauteed them with a few smashed garlic cloves in olive oil with salt and pepper and, as the mushrooms cooked down, added small doses of "umami" and flavor ingredients, using just a little at a time and taste-testing to keep the flavors subtle: Lemon juice, soy sauce, Heinz chili sauce, cumin and medium-hot curry powder.
When they were fully cooked down and the remaining liquid was reduced to a glaze, I scooped them into a shallow casserole dish, broke three free-range eggs on top, sprinkled each egg with 1 teaspoon grated Parmigiano-Reggiano, and put the dish in a 400F oven for about 10 minutes or until the whites were set and the yolks thickening.
Pulled it out and served it hot, with Trader Joe's Garlic Naan and a simple salad on the side and a decent, not too muscle-bound California Pinot Noir to drink. The entire dish took a half-hour at most, including butchering the 'shrooms.