If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Wild Mushroom and Sausage Hash with Poached Eggs

         
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.

         


I love a great hash with it mixture of textures. Here we have the crunch and savory appeal of rye croutons combined with either a variety of wild mushrooms or a single one: in these photos, I’ve used only shiitakes.  And if you live nowhere near Long Island Mushroom’s outlets, you can use baby bellas or cremenis along with the shiitakes.  Added to the mushrooms and croutons is crumbled Italian sausage. Then to top off the whole thing, two poached eggs top the dish and a scattering of chives bring color to the whole plate.   I’ve served this dish at supper with some sliced tomatoes.  But it would make a perfect brunch offering as well.   Here’s the recipe which I adapted from one that appeared in Food and Wine last February. 

 


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