Can you believe I grew beautiful oyster mushrooms on my kitchen counter? I did and it only took eight days with the North Spore Spray & Grow Kit. Once I harvested them I placed my kit in a shady area in my garden and here I’m cooking up a weekend brunch dish with my second harvest.
Ingredients
- 1 Cluster of freshly picked pink oyster mushrooms
- 1 tbs Olive oil
- 2 tbs Shallot, very thinly sliced
- 1 tbs Butter
- A generous pinch of seasonings: sea salt, black pepper, garlic powder, thyme & cumin
- 1 Handful fresh tatsoi (you can also substitute with spinach or other greens)
- 1 pastured egg per serving
- Garnishes: Fresh chives or herbs, caper berries
Tare the mushrooms off the stem & add to the pan used for the chicken. Stir to combine & add a pinch of salt. Continue cooking & tossing the mushrooms to cook on all sides. Add more olive oil as needed, the mushrooms tend to drink up the oil.
Add the shallots & spices continue cooking “slow & low” for about 15 minutes.
Add 1 tbs. butter as the mushrooms start to turn golden. Move to one side of the pan allowing room to add your greens. Cook them lightly.
While the greens are cooking prepare a poached or fried egg to your liking.
Plate the greens & mushrooms & garnish with fresh herbs and capers. Top with your egg and enjoy!
NOTE: One cluster of mushrooms makes enough for two servings.
