Sauteed Mushrooms with Toasted Flatbread and Baked Eggs. Fa-La-La-La! It’s December. I don’t care what holidays you celebrate– there’s stress in the air. Shopping. Gifting. Over-Eating. Partying. Celebrating. At least one night this month you’re gonna need an easy meal that comes together without all the shopping, gifting, over-eating, partying, and celebrating. That meal (for me) this month came from Martha Stewart Living, December 2013. Sauteed Mushrooms with Toasted Flatbread and Baked Eggs.
It’s one of those meals you’ll love because it’s simple. But it’s also healthy and delicious. It’s also a good excuse to walk down to your local farmers market. Shiitake mushrooms are in season.
Which is a terrific reason to take a deep breath and chant: Shiitake mushroom (for seasonal va-va-room). Baked eggs (for yes please I’d like some more). Do you see how wonderfully this all works. No matter how much shopping, gifting, over-eating, partying, and celebrating you have planned.
Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
These luscious treats are quickly gathered together and (in my case) served with a salad from a bag. Don’t judge me. I don’t always serve those salads. I am kinda afraid of the stuff they pump inside the bag to keep the oxygen at bay. But when my mind is on shopping, gifting, over-eating, partying, and celebrating, I need a delicious short-cut. Bagged salads aren’t perfect, but they are available.
There’s nothing to dislike about this meal (even the bagged salad works for me this time of year). You can even put it together while you’re stuck on hold with Neiman-Marcus (or HealthCare.Gov). It’s a delicious way to spend the (pre) holiday. GREG
Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
Print This Recipe Yield 4Source Martha Stewart Living– December, 2013Published
Ingredients
- 1 6‑inch whole-wheat flatbread (such as naan or pocketless pita0
- 3 tablespoon extra-virgin olive oil
- 2 clove garlic (sliced)
- 1 pound shiitake mushrooms
- kosher salt (as needed)
- crushed red pepper flakes (as needed)
- ¼ cup dry white wine
- 2 tablespoon packed fresh thyme leaves
- 4 large eggs (room temperature)
Directions
Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2‑inch pieces; set aside.
Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.
YUM! Not sure I need to say anything more than that.
How did I miss this!? I love how cozy, comforting this dish looks. Delicious!
I will keep this in mind for nights when I want eggs for dinner. Usually that means I’m feeling lazy but this recipe makes it where I can still be lazy but not settle for “breakfast” egg dishes. Or even serve this as a co-star to a few strips of skirt or flank steak. Yum.
I’m not going to judge, Greg. You should see what I ate last night (far more disgraceful than bagged salad greens)!
Stress is DEFINITELY in the air. But with a glass of good red wine and one of these tasty flatbreads…I think it can be dissipated. Just a bit.
I know that over-eating stuff all too well, alas. I love mushrooms, so this dish has my number. Really nice simple meal — thanks.
True, stressed about few things, the most being overeating, well, I am just gonna enjoy it.
These simple dinners are the best, you are on roll with some fun recipes. Looks so so good.
Oh, yesssssss, I would like this for dinner tonight. Hmff, I wish I had a gas stove…
Ooh, mushrooms and eggs sound so great together right now! Definitely a welcome break from the sugar shock of the season. 🙂
Baked eggs. I eat them every single morning. Now I have a fab way to eat them for dinner. We’re always tracking together.
With all the making of list, shopping, decorating… it is really stressful. You are absolutely right. Simple dish like this is what we need. Looking delicious, Greg. 🙂