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Highline® Mushrooms Portabella Caps ?!


‐ BREAKFAST PORTABELLA WITH POACHED EGGS and CREAMY MUSHROOM SAUCE ‐

16 oz Highline Portabella Mushrooms, divided

2 tbsp olive oil

1 tbsp butter

1 clove of garlic, chopped

½ tsp fresh thyme, chopped

½ cup hot water

1 tsp corn starch

½ cup cream

½ cup Parmesan, grated

1 cup arugula

3 eggs, poached

Green onions, for garnish

Parsley, for garnish

Salt and pepper, to taste

 

Prep Time: 15 mins

Cook Time: 20 mins

Servings: 1–2

 


1 Brush 3 mushrooms with oil and season with salt and pepper.

2 Cook mushrooms in an air fryer for 10 minutes at 400° F. Set them aside.

3 Dice the remaining mushrooms. Melt butter in a pan over medium heat. Add mushrooms, garlic, thyme, salt, and pepper. Sauté for 2 minutes.

4 Add hot water and simmer for 3 minutes. Stir in the corn starch, cream, and Parmesan. Simmer until thickened.

5 To serve, arrange entire mushrooms on a platter, top with arugula, a poached egg, and mushroom gravy.

6 Garnish with green onions and enjoy!


 

To learn more about Highline Mushrooms, visit www.highlinemushrooms.com