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