A simple but satisfying vegetarian breakfast or brunch dish. We sauté potatoes, onions, king oyster mushrooms, shiitake mushrooms, garlic cloves and cheese in extra virgin olive oil. This is served with organic baby arugula for a nice contrast. All it takes is a squeeze of lemon juice, a little salt & pepper and a fried egg from Vidal farms for a scrumptious healthy meal to start your day.
Mushroom hash has a surprising amount of flavor that will satisfy even picky carnivores. It is a substantial breakfast dish that will nourish you throughout the day. If you are like me, a later afternoon snack usually will suffice until dinner. This was an inspiration from a popular dish that our chefs created in the restaurants. There were some modifications to simplify and reduce the amount of ingredients plus cooking time. The results are still great, maybe even better than the original. If you truly crave meat, add some Spam or chorizo. We actually did in subsequent versions and the kids were pleased because they love meat. I’m totally fine with just the mushrooms, potatoes, onions and pan roasted garlic.
PREPARING THE MUSHROOM HASH
Start by peeling and cutting the potatoes into cubes. Heat a small pot of boiling water and cook the potatoes just until soft. This should take approximately 8-10 minutes. Fully drain potatoes and set aside.
PREPPING THE MUSHROOMS
Halve the King Oyster mushroom lengthwise.
Cut 1″ thin slices on a 45 degree angle bias and set aside.
Remove the stems from the shiitake mushrooms. Cut the mushrooms in even slices about 1/3″ thick and set aside.
*CrossEat Tip: These can be zip locked and frozen to flavor soups or sauces. The stems are a great ingredient for chicken stock.
COOKING THE HASH
Cooking mushrooms can take awhile because a nice brown caramelized exterior produces the most flavor. If you are unfamiliar with cooking mushroom see our tasting notes. I chose King Oysters mushrooms and shiitakes because of their low moisture content. Regular oyster mushroom, portobello, enoki and Hon-shimeji mushrooms are good substitutes or additions.
*Tasting Notes: Mushrooms especially the more common types like button, cremini, portobello and baby bellas contain a significant amount of moisture. The best flavor of mushrooms does not occur until this moisture is cooked out. At this point the mushrooms can be caramelized (Maillard Reaction). So, cook mushrooms in oil or butter on a medium high heat. They will start to soften and become wet as the moisture escapes. This residual moisture will evaporate because of the heat from the pan. Continue to cook until the mushrooms are nicely browned. This entire process takes about 15-18 minutes.
Start by heating 2 tablespoons olive oil in a large sauté pan over medium high heat. Add the oyster mushrooms first and sauté until browned. Season lightly with salt and pepper. This may take about 4 minutes.
**Tasting Notes: King Oyster mushrooms or Eryngii mushrooms are very meaty and firm. They work well with proteins like steak or chicken. But, they are hearty enough to stand alone. Cook them till you get an almost dark brown crust to get the most flavor.
Add 1 tablespoon of olive oil to the pan. Next add the potatoes, onions and garlic. Season with salt, pepper and smoked paprika. Sauté for 3-4 minutes until the onions are fully translucent and the garlic starts to lightly brown.
Add the shiitake mushrooms and sauté for 1 minute. Season lightly with salt and pepper. Fold in the green onions.
Deglaze the pan with the vinegar and 1 tablespoon lemon juice. Cook for 30 seconds tossing the ingredients with the liquid then reduce heat to low. Just this little amount of acid really brings out the flavor in the mushrooms and onions.
Add the cheese, mix well and turn off the heat. We used Parmigiano Reggiano because that is what was on hand and we hate to waste anything. Flavor was superb. Another option that works really well is Gruyere cheese. When I contemplate a vegetarian style dish, the first think I think about is how to maximize flavor. It’s true that most cheese is an animal by-product, but most vegetarians do eat eggs and cheese. Using a sharper aged cheese really bring a nice flavor to the mushroom hash.
Be sure to check your seasoning by tasting the hash.
Cook eggs to your preference. We cooked ours sunny side up in olive oil. If you prefer poached eggs that is a great alternative as well.
Vital Farms From Nest to Table
I have been wanting to feature something with eggs for a long time. For this particular dish I had originally planned on poached eggs. Vital Farms eggs are just so beautiful, I had to showcase the egg with the yolk. We really like the ethical approach and their pasture raised chickens that supply the eggs. More than that, we support the philosophy of environmental stewardship that they employ in a conscious effort to sustain the land and the environment.
Spoon hash equally between plates.
Place 1/2 cup arugula over the hash on each plate. With the remaining 1 tablespoon of lemon juice and olive oil, “dress” the greens lightly. One of my favorite products is the organic baby arugula from Kenter Canyon Farms. It’s not always available. Just make sure that the arugula looks fresh and the leaves have a crispy fresh look. Check the container for residual moisture. The health benefits of arugula are three times the vitamin C compared to spinach and lots of beta carotene. It is a superfood that acts as a powerful antioxidant with cancer fighting properties. Arugula is considered a bitter green/herb, but I love the fact that it brings a nice spice flavor as a salad component or garnish.
Top each plate with a Vital Farms cooked egg and enjoy!
I like spice, so I added some heat with some Tabasco sauce.
You can really taste the difference in quality with eggs from Vital farms. Let us know if you liked this dish or it inspired your creativity with breakfast hash.
HEALTHY AM SMOOTHIES TO START YOUR DAY OFF RIGHT
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