|The 3 lb Gourmet Collection |
is irresistible to Mushroom Lovers
All summer long, I’ve been working with Jane Maguire and John Quigley on their burgeoning Long Island Mushroom Inc. business. The two have supplied restaurants that are at the very top of the Hamptons food chain. And they’ve been at local farmers’ markets in Greenport and Shelter Island. They’d be in more of these were it not for some of the restrictive policies that make farmers’ markets not nearly as competitive as they should be. But never mind. With products like their 3 lb. Gourmet Basket showcasing three varieties—Maitakes, Blue Oysters and Shiitakes—they’re going places. If you’re a restauranteur, you’re in luck. Given 24 hours notice, Long Island Mushroom Inc. promises delivery to any locale on the East End. Just call 631 876 5401. If you’re a consumer, they’ll be at the Farmers’ Market in Greenport and you can also find their offerings at Sang Lee Farm in Cutchogue, Garden of Eve in Riverhead, Country View Farm in Southold, and Schmitts Farm in Laurel. I love their mushrooms and am constantly on the outlook for ways to serve them. Today, I am going to share with you an ideal mushroom dish for Fall. It’s a personal sacrifice too. Because once a recipe gets published here, that’s usually it for our house. But in this case, I can’t imagine not making this again and again.
Recipe for Mushroom and Sausage Hash with Poached Eggs adapted from Food and Wine.
1 hour. 4 servings
4 slices of rye bread (4 ounces), diced into 1/4-inch pieces
½ cup extra-virgin olive oil
Freshly ground pepper
½ pound shiitake mushrooms, stems discarded and caps thinly sliced
or ½ lb of a variety of ‘wild’ mushrooms—blue oysters, miatakes, shiitakes or creminis thinly sliced
¼ teaspoon baking powder
1 teaspoon finely chopped fresh thyme
1 small onion, very finely chopped
1 garlic clove, minced
½ teaspoon crushed red pepper
½ pound Italian sausage, (about one sausage per serving) casings removed and broken into pieces
Preheat the oven to 450°. On a rimmed baking sheet, toss the rye bread pieces with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 5 minutes, until the crumbs are light golden but not completely dry.
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms, baking powder and 1/2 teaspoon of the thyme and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are tender and browned, about 8 minutes. Transfer the mushrooms to a plate.
Wipe out the skillet. Add the remaining 1/4 cup of olive oil and heat until shimmering. Add the onion, garlic, crushed red pepper and the remaining 1/2 teaspoon of chopped thyme. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the sausage pieces and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 7 minutes. Stir in the rye bread crumbs, mushrooms and 1/2 cup of water and season with salt and pepper. Keep the hash warm over very low heat, stirring occasionally.
Meanwhile, bring a very large, deep skillet of water to a simmer over moderate heat. Crack the eggs one at a time into a small bowl and carefully add to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the poached eggs out of the water; blot them dry with paper towels. Spoon the hash onto 4 plates and top with the eggs. Garnish the hash with fleur de sel and snipped chives and serve with hot sauce.