This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.
- 3 tbsp butter or vegan butter
- 1 tbsp olive oil (more for drizzling)
- 1 lb oyster mushrooms, broken into pieces if they are large12 large
- salt and pepper
- 1/4 c shallot, minced
- 3 cloves garlic, minced
- splash of Pernod
- 1 tbsp vermouth
- 1 tbsp flour
- 1/2 c whole milk
- 8 oz fresh spinach
- 1/2 c parmesan, grated
- 1/4 c bread crumbs
- 1/4 c chopped parley
- lemon slices
- 4 pieces of toasted bread
In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.
Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.
Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.
Mix the parmesan, parley and breadcrumbs together
Turn your oven on medium broil.
Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.
Broil for 3 – 4 minutes or until browned.
Spread on toast and serve.
Serve with lemon slices.
This is one of those meals that comes together when you don’t know what to make and it’s nearing the end of the week, a clean out the fridge bowl. We scarfed it down! I used Trader Joe’s pork belly, which just needs to be sliced and cooked crispy
- 2 thick slices Texas toast or bread, toasted
- 2 poached eggs
- 1 avocado
- 1 bag baby spinach
- Truffle oil
- Pork Belly or bacon, sliced into cubes or strips
- 3 scallions, sliced thin
In a medium pan cook the pork belly or bacon until crisp.
As the pork starts to crisp up, add about 1/4 c water to a skillet or pan that has a lid, add the spinach and cook over medium heat until wilted and most of the water is evaporated. Drizzle with a little truffle oil, salt and pepper.
Divide toast, eggs, spinach, and avocado among plates and top with green onions.
This one from Diana Henry is the ultimate British Comfort Food! Toasty bread, creamy sauce, topped with a fried egg! Yum!
2 thick slices white bread
2 tbsp butter
2 1/2 tbsp flour
1/2 c dry cider
1 c grated sharp cheddar cheese
1 tsp mustard, preferably Colman's (not powdered)
Pinch freshly grated nutmeg
1 large egg
1 1/2 teaspoons apple brandy or Calvados
2 fried eggs
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Meanwhile, toast the bread. Place each slice in an individual gratin dish.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, then remove the pan from the heat just long enough to gradually whisk in the cider until smooth.
Return to the heat; once the mixture is bubbling, reduce the heat to low. Stir in the cheese, mustard and nutmeg. Remove from the heat and season generously with the pepper.
Crack the egg into a liquid measuring cup. Add the apple brandy or Calvados and stir until lightly beaten. Whisk a few spoonfuls of the cheese mixture into the egg (to temper it), then pour it all into the saucepan, whisking until well incorporated.
Pour the cheese sauce over the toast
dividing it evenly among the gratin dishes. Broil for a minute or two, watching closely, just until lightly browned on top and bubbling. Place a fried egg on top.
I found this on the Internet last week and it was so tasty! I love greens with breakfast.
1 piece bread toasted
Salt and pepper
Toast bread and spread with ricotta cheese, top with arugula.
In a small pan, heat 1 tsp of ghee or butter, add egg, salt and pepper and cook over medium heat for about 2 min per side – you want the yoke runny.
Place on top of the arugula and enjoy!