Chorizo Breakfast Sandwich with Mushroom Gravy
Recipe courtesy of the Mushroom Council.
4 tablespoons butter
1 yellow onion, sliced
10 crimini mushrooms, cleaned and sliced
5 garlic cloves, minced
3 1/2 cups chicken stock
1 ounces porcini mushrooms, dried
1/4 cup all-purpose flour
1 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
Salt and ground black pepper to taste
2 cups arugula
4 ounces Spanish chorizo sausage, sliced on a bias and crisped
4 tablespoons olive oil vinaigrette
4 whole eggs
8 thin slices of hearty bread
- For Mushroom Gravy: Sauté onion and criminis in butter until brown, add garlic and cook until soft. Bring chicken stock to a boil and add porcinis. Remove from heat and let steep for 15 minutes.
- Remove porcinis from broth and chop, reserving the steeping liquid. Add chopped porcinis to crimini-onion mixture and whisk in flour. Add reserved mushroom liquid and white wine and bring to a boil and let simmer for 3 minutes then remove from heat. Add heavy cream and fresh herbs. Season with salt and pepper to taste and keep warm until service time.
- For Sandwich: In a small bowl combine arugula and cooked chorizo. Toss with olive oil vinaigrette and season lightly with salt and pepper. Poach eggs until yolk is barely set. Lightly grill or toast bread slices.
- To Assemble: Place a piece of bread on a plate, top with a small amount of arugula salad, set a poached egg on salad and cover with mushroom gravy, lean top piece of bread against.
Makes 4 servings.
Recipe and photograph courtesy of the Mushroom Council.