I enjoyed a fruitful day yesterday – got lots accomplished without feeling stressed or rushed. Now that’s a noteworthy feat!
While puttering about with chores and errands, I pondered the impending evening meal. I was up for something a bit different, yet nothing too heavy given the warmth of the late summer day.
Mushrooms sprang to mind.
Big, meaty Portobello hunks.
A plan quickly grew in my mind’s eye, the grocery store list was slightly amended, and off I went in search of some winning portos. I found them, inviting and sporting distinct heft, at my neighbourhood Nature’s Fare Market.
And here’s what I did with these babies.
Marinated Mushroom Stacks with Poached Eggs
Ingredients for stacks:
2 marinated and roasted Portobello mushrooms, stems removed (I opted to scrape out the earthy gills; you don’t have to)
1 large, juicy field tomato, sliced
Roasted eggplant rounds
2 poached eggs
Mushroom marinade:
2 tbsp. tamari sauce
1 heaping tbsp. spicy mustard
couple of glops of pure maple syrup
(I eyeballed these ingredients, so I am guessing as to the quantities; please taste and adjust accordingly.)
Preparation
- Preheat oven to 350 degrees.
- Whisk up marinade and dip cap-side of mushrooms; lay cap-side down on baking sheet and spoon remaining marinade into ‘bowls’ of mushrooms.
- Slice 4 (or more) rounds of unpeeled eggplant. Place next to mushrooms on baking sheet. Smear some coconut oil over top and sprinkle with bit of Himalayan sea salt.
- Place sheet in oven for 20-30 minutes or until veggies are soft.
- Meanwhile, prepare 2 poached eggs. (I place each egg in a separate small bowl, and slide one at a time into gently simmering water that has about 1 tbsp. of white vinegar added to it. I let cook for about 2 minutes and remove with slotted spoon to paper-toweled plate.)
- Assemble on plate: 1 mushroom cap, topped with eggplant slice, then tomato slice, then eggplant, then tomato, then egg.
Oh. I also whipped up some kale chips to eat alongside. All I did was massage the torn kale with some coconut oil and baked until just a bit crispy. I then sprinkled with sea salt and a bit of nutritional yeast. Yum.
Social tagging: mushrooms > poached eggs