When Everett cook Nancy Thurmond recently shared her special how-to for a clever but easy mushroom omelette, she mentioned she loved portabellas and was always on the lookout for more recipes, adding, “So if any of you Forum cooks out there have any more, I’d love to try them.”
So far, her request seems either to have fallen on deaf ears, or nobody has such a thing to pass along to us …
But I’ve come up with one, courtesy of the Mushroom Council and mushroominfo.com.
It’s a rather radical departure from traditional eggs Benedict, but I think it has a funky appeal of its own.
See what you think of:
Portabella eggs Benedict
4 slices Canadian bacon
4 large portabella mushroom caps
2 tablespoons oil
4 eggs
Hollandaise sauce:
5 tablespoons butter (not margarine)
2 egg yolks
1 tablespoon warm water
1 scant tablespoon fresh lemon juice
1/4 teaspoon coarse salt
Turn oven to broil. Cook Canadian bacon in a skillet, set aside and keep warm. Brush mushrooms on both sides with oil and place gill side down on a large broiler plate and cook for about 3 minutes. Turn the mushrooms gill side up; place 1 slice bacon on each mushroom, then return to broiler for 2 minutes or until fully heated and crisp. Remove from oven and keep warm.
Poach the eggs.
Meanwhile, prepare the hollandaise sauce: Melt butter in a microwave, about 40 seconds. Place egg yolks, warm water, lemon juice and salt in a blender container; blend on high. With the blender running, carefully remove the top and very slowly add the melted butter to the egg mixture. Mixture will thicken.
To assemble, place each mushroom on a serving plate, gill side up. Pat with a paper towel to remove moisture. Top each with a poached egg and 2 tablespoons hollandaise sauce. Serve immediately.
Makes 4 servings.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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