Recipes

The possibilities are endless!

In a large, heavy bottomed skillet, heat about 2-3 Tbsp. of the vegetable oil over high heat.  Make sure your oil is hot!  Add about  1/3 of the mushrooms.  When you add them, do not move them around in the pan at all for at least 60 seconds.  This will give them a lovely brown crust!  After a minute, begin to move them gently with a wooden spoon, turning them every minute or so until they are tender, about 4 minutes.  Transfer them to a bowl or tray.  Repeat with the second and then final 1/3 of the mushrooms, add more oil as needed each time. On the last batch combine all the mushrooms back together in the pan and add the shallots and thyme, a sprinkle of salt and pepper and the butter.  Cook one minute more, stirring constantly.  Remove from the heat and set aside.

Place all herbs and the vegetable oil in the bowl of a food processor. Pulse until finely chopped and thoroughly mixed. Slowly drizzle in olive oil once the herbs are very finely minced. Transfer to a serving bowl and season to taste with salt and pepper.

Preheat a grill and generously coat bread in olive oil and grill until golden brown and crunchy! Heat a large non stick skillet over low heat and add the butter to melt. Add the eggs one at a time, and cook sunny side up, sprinkling as needed with salt and pepper. Once done, remove to a paper towel lined tray until ready to serve. To assemble your toast- place a generous amount of roasted mushrooms on each slice of grilled bread. Gently sprinkle droplets of the herb oil all around the toast and on the mushrooms. Top with a perfectly fried egg and a touch more herb oil!