After creating my quail egg-stuffed mushrooms recipe, I thought that I should super-size it so that it could be a meal option.
It is important that you toast your bread well so that any moisture from the mushroom does not soak through. The avocado slaw recipe is comes from a post I released earlier and is a healthier option to traditional coleslaw as the dressing is made mostly of avocado.
- 2 slices of bread, toasted
- 1 portabella mushroom, stem and gills removed (the dark fiber-y part)
- 1 egg
- 1-2 tablespoons water for steaming
- knob of butter for cooking
- salt and pepper to taste
- avacodo slaw
Step 1: Melt the butter in a frying pan on medium high. Add the mushroom, cap-side down. Cover the pan. Cook until mostly soft, adding water to the pan to steam and prevent from overcooking/burning.
Step 2: Add the egg into the mushroom cap. Add more water to the pan and cover. Cook until the egg white is cooked. The yolk should still be runny. Pull the pan from the heat.
Step 3: Stack the sandwich with the bread first, then the mushroom and then the slaw.