Breakfast Egg Cakes with Mushroom and Wild Rice

Ingredients

1/2 cup wild rice
2 tsp gropeseed, comelino or sunflower oil
2 shallots, chopped
1/2 lb cremini mushrooms, chopped
1/4 tsp salt
2 garlic cloves, minced
1 cup frozen peas, thawed
6 large organic eggs
1/2 cup grated Parmesan cheese
1 Tbsp fresh thyme
1/4 tsp black pepper

Method

  1. Place rice and 2 cups water in saucepan. Bring to a boil, reduce heat and simmer, covered, until rice is tender but still slightly chewy, about 40 minutes. Drain and let cool.
  2. Heat oil in skillet over medium heat. Add shallots, mushrooms and salt. Cook until mushrooms are tender and have given off their liquid, about 5 minutes.
  3. Add garlic and peas to pan and cook for 1 minute.
  4. Preheat oven to 375ºF (190ºC).
  5. In large bowl, whisk eggs and stir in mushroom mixture, rice, Parmesan, thyme and pepper. Divide mixture among 12 greased or muffin paper-lined standard-sized muffin cups. Bake for 20 minutes, or until eggs are set.
  6. Let cool for a few minutes before unmoulding.

Makes 4 servings.

Tip

To speed up the cooking time, soak the wild rice in water for several hours.

Source: Sage magazine

Classic French Dish of Truffled Baby Chicken

Ingredients

4 poussins (baby chickens), about 1-1/4 pounds each
1 small fresh or flash-frozen black truffle (about 1 ounce), cut into 1/16-inch or slightly thinner slices
salt and freshly ground black pepper
6 tablespoons unsalted butter: 4 tablespoons at room temperature, 2 tablespoons melted
Fleur de sel

Method

  1. Preheat the oven to 400°F (200°C). Grease a large shallow roasting pan.
  2. Rinse the poussins under cold running water; dry thoroughly inside and out with paper towels. Using your fingertips, carefully loosen the flesh over the breast of each chicken, working first from the tail end and then from the neck; be careful not to tear the skin. Using one-quarter of the truffle slices for each bird, lift up the skin and carefully arrange the slices over the breast meat. Season the chickens inside and out with salt and pepper, rubbing the seasonings into the skin. Rub 1 tablespoon of the softened butter generously over each bird. Tie the legs of each chicken together with kitchen twine.
  3. Arrange the poussins in the prepared roasting pan and roast for 20 minutes. Baste with the melted butter and roast for about 5 minutes longer. Baste the birds with the pan juices. Roast for about 10 minutes longer, basting once more, until the internal temperature of the thickest part of the thigh registers 175°F (80°C) on an instant-read thermometer. Cover the poussins loosely with foil and let rest in a warm place for 5 to 10 minutes.
  4. Transfer the poussins to plates and set out a small bowl of fleur de sel for individual sprinkling.

Note:

To make a pan sauce for the poussin, transfer the birds to a platter, cover with foil, and set aside in a warm place. Spoon off most of the fat from the juices in the roasting pan. Set the pan over low heat and add 1/3 cup dry white wine, stirring to release the browned bits on the bottom of the pan. Bring to a boil and boil, stirring once or twice, just to cook off the alcohol. Add 2 tablespoons unsalted butter and 1 teaspoon thyme leaves and stir until the butter is melted. Pour into a small pitcher and serve.

Makes 4 servings.

Source: Truffles

Indian-style Sautéed Mushroom Served with Curry Butter

Ingredients

3 tablespoons ghee or butter
1/2 teaspoon ginger-garlic paste
10 oz mushrooms, wiped with moistened kitchen paper
1 teaspoon garam masala powder
1 tablespoon lemon juice
fresh coriander sprigs
salt

Method

  1. Heat 1 tablespoon of ghee or butter in a shallow saucepan and fry the ginger-garlic paste for a few seconds.
  2. Add the mushrooms and saute until slightly browned. Remove from the heat and set aside.
  3. Heat the remaining ghee or butter in a separate pan and add the garam masala powder. Fry for just a few seconds and add the lemon juice.
  4. Sprinkle in the coriander and season with salt.
  5. Remove from the heat, cool and refrigerate until firm.
  6. Just before you are ready to serve, remove the butter from the fridge and bring it to room temperature.
  7. Re-heat the mushrooms and serve the curry butter separately on the side.

Makes 4 servings.

Source: Indian in Six

Grilled Portobello Mushrooms and Scrambled Eggs

Ingredients

2 large portobello mushrooms (75-100 g each), wiped clean
1/2 teaspoon vegetable oil
1/2 teaspoon unsalted butter
2 eggs
1 tablespoon freshly chopped herbs, such as basil, tarragon or chives
freshly ground black pepper

Method

  1. Preheat the grill to high.
  2. Brush the mushrooms with oil and season with pepper. Grill for about 10 minutes, turning once, until tender.
  3. Meanwhile, melt the butter in a small non-stick pan. Whisk the eggs with a fork and season with pepper. Add to the pan and cook, stirring, over a gentle heat until lightly scrambled. Stir in the herbs and serve at once piled onto the mushrooms.

Makes 1 serving.

Source: GL Diet Made Simple