Heart of the Matter: Healthy Brunch

Mushrooms contain so much flavor it's easy to forget that they're good for you. In fact, I never think of them as healthy because I associate them with rich complicated dishes, like Turkey Tetrazzini or Coquilles Saint Jacques, where their strong distinctive flavor enhances the other ingredients. Mushrooms don't have to be relegated to supporting roles, though, as they are delicious on their own.

It turns out that mushrooms are, in fact, damned good for you. They're an excellent source of phosphorus, magnesium, potassium and selenium (often lacking in highly processed food).  Mushrooms are also particularly rich source of riboflavin: one portobello mushroom supplies nearly one-third of the daily recommended value, while a serving of white or crimini mushrooms supply about one-quarter of what we need daily. Mushrooms are high in fiber, contain virtually no fat or cholesterol, and are one of the best plant-based sources of niacin.

So forget about burying mushrooms in cream, butter and pasta and let them play a starring role. They'll reward you with great flavor and with the satisfaction of knowing you've done your body some good.

Roasted Mushroom Breakfast Bruschetta
serves  4

2 large portobello mushrooms, cut in half and sliced
2 cups sliced crimini mushrooms
1 tablespoon fresh oregano, chopped
2 tablespoons olive oil
salt and pepper, to taste
4 slices of sourdough bread
1 garlic clove, cut in half
4 eggs

Preheat the oven to 450F.

Lightly oil a large baking sheet. Toss the sliced mushrooms with the olive oil and oregano and arrange in a single layer on the baking sheet. Roast for about 20 minutes until the mushrooms are tender. Check on them frequently, shaking the pan to make sure they roast evenly. Remove from the oven and set aside, covering with foil to keep them warm.

Bring about 3 inches of water to a high simmer in a large skillet.

Meanwhile, lightly toast the slices of bread and then rub one side of each slice with the garlic halves. Place each slice of bread on a plate.

When the water is simmering nicely, break the eggs one at a time into a ramekin or coffee cup and then slide the egg gently into the simmering water. Let them *poach about 2 minutes for runny yolks-- longer if you are so inclined. Remove the eggs with a slotted spoon and let the water run off before gently transferring them to the top of the mushroom bruschetta.

This recipe goes out to Joanna, of Joanna's Food, who is hosting this month's Heart of the Matter and needs ideas for healthy weekend brunches to feed herself and her family.

*If you have a fear of poaching eggs, this link may help!

Comments

[Joanna]

Mmmm, delicious ... and I had NO IDEA about all that goodness - wonderful to know ... and you've reminded me about something we used to do with mushrooms which I haven't done for a couple of years.

Thanks so much
Joanna

[Bellini Valli]

Perfect for brekkie or anytime:D

[katy]

I'm not sure I can even capture in words how much I would LOVE this! i am definitely making it next time i have leftover mushrooms -- yum! and i agree -- they're great on their own, without resorting to butter and cream!

ps -- did yours come from the greenmarket this weekend?! i got there a little late, so all they had left were button mushrooms, but they were still great! did you see the ramps too?!? it's finally spring...

[Astra Libris]

Three cheers for mushrooms - and for you, championing their cause! Your mushroom Bruschetta looks incredible beyond words - I cannot wait to try your scrumptious creation this weekend! (or maybe even for supper tonight, if I can't wait 'till the weekend... :-)

[LisaRene]

Ahh, a bit of an English flair to this brunch dish! Mushrooms are extremely flavorful, this is a great submission to The Heart of the Matter.

[adele]

Mushrooms and an oozy egg yolk? I wholeheartedly (*groan*) approve of this one. :)

[grace]

i never knew that mushrooms were so spectacularly healthy! i'll try to do as you say and skip the cream and butter next time...but no promises. :)

[Cakespy]

HOLY yum--I love oozy egg yolks. I love mushrooms. I love everything about it. Want to come live with us as our live-in chef?

[Deborah]

I am a huge mushroom fan, and this sounds so delicious!!!

[Lydia (The Perfect Pantry)]

I remember our first visit to a farm B&B in England, many years ago. Breakfast was eggs, bacon, toast -- and sauteed mushrooms. Ever since then I've associated mushrooms with eggs, and the wonderful memory of that farm and the time we spent there.

[Pixie]

I can't get enough of mushrooms either. Long live Mushrooms!!!

[Manggy]

That looks so good! I'd love it even w/o the rich egg on top! :)

[Ruth E]

I'm a big fan of mushrooms and I love the idea of this. Great post.

[Zenchef]

This is killing me!
It's 11:41 pm and i could devour that in two seconds.
I'm starving!

[Ann]

Joanna, I hope your family likes it... or at least the recipe it's reminded you of!

Bellini Valli, well, this version is uber healthy. If you want to splurge out a bit drizzle some olive oil over the toast. :-)

katy, And I am all about trying your stuffed mushrooms! We didn't get the shrooms at the Greeenmarket-- they were bough earlier in the week for another meal (farro "risotto") and I used up the left-overs on Saturday. :-)

Astra Libris, as I mentioned above, if you want to make it a little more decadent, some olive oil on the bread can't hurt!

LisaRene, thanks!

adele, my thoughts on the matter, exactly! :-)

grace, isn't it nice to realize a food you think of as "rich" is actually good for you? :-)

Cakespy, oozy egg yolks are one of life's great pleasures! But you don't want me... you want Zenchef (who wouldn't?!).

Deborah, thanks!

Lydia, ah yes, the Great English Fry-Up! Love, love, love it (but my hips do not)!

Pixie, long live mushrooms and good health!

Manggy, but it's a poached egg! It's actually good for you! :-)

Ruth E, thank you!

Zenchef, is this the cobbler's children have no shoes syndrome? :-)