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Best Eats – Egg Portobello Mushrooms
Commencing operation . . .
Overview
I talked a lot about mushrooms recently, and I have been experimenting with them in the kitchen, trying to come up with a good and straightforward lunch recipe. I recalled my experience of the Portobello mushroom burger I consumed while on my six-month vacation in Australia. It was grand, but I can’t be eating burgers every day!
Usually, when I have eaten mushrooms in the past, they have been quite small in size. There is something quite majestic about the Portobello mushroom, however. It stands mightily as a king upon its often smaller sized varieties. It is, therefore, fit for regular consumption by the Overlord!
Ingredients
- 1 Portobello mushroom
- 1 large egg or 2 small eggs
- Black pepper to taste
- Chilli flakes to taste
Recipe
- Heat a frying pan and apply some olive oil.
- Wash the Portobello mushroom and place it face down on the frying pan.
- Crack an egg or two into the mushroom.
- Apply seasonings as you see fit.
- Close the lid and in around 15 minutes, it should be ready for consumption!
Tips
An oven can be used rather than a frying pan which is more effective for batch production.
You can cut the stem and some of the inner flesh of the mushroom to give more space for the eggs to float in.
Cracking the egg(s) into a mug can help when adding them to the mushroom.
Feel free to experiment with seasonings to add to the dish. No need for salt though as the mushroom has a natural taste which is somewhat similar to salt – without the sodium!
Conclusion
This recipe does take a little longer to prepare than some of the other lunch recipes I have written about in the past. A quicker alternative is to prepare the egg separately and eat the mushroom raw – something I do when I am pressed for time.
If you give this recipe a try, let me know how it goes for you in the comments below!
Mission complete – Overlord Drakow signing out.