Ooey gooey, sloppy sandwiches are made to be devoured all alone. Cooking for one is a rare occasion here at Earthy Feast. I typically make a big batch of something for Mark and I to take to work so we have yummy stuff to munch on and get us through the week. So when I was asked to share a recipe for the ‘cooking for one’ week-long series my first thought was a bowl of cereal, kidding… kinda. My second thought was a super hearty sandwich – one that you can lazily throw together. Everything gets cooked in one pan so the mess stays minimal but the flavor is maximal! Yes! These mushrooms get marinated first with some shallots, a bit of olive oil and white balsamic. Trust me it’s worth the extra step to let them drink up this tasty dressing. Walk the dog, check the mail, put on your comfy pants – then toss them in the pan. Everything will go super fast now – next add the kale to the pan to wilt a bit, then the egg joins the party. If you’re not feeling bread – skip it and just add the avocado on the side. If you think you might need something to soak up all this saucy goodness, may I suggest spreading miso mushroom mayo on top of your toast. It’s delicious.
-
Step 1
Marinate the mushrooms for about 30 min. Place mushrooms, including marinade into pan (leave out the sprigs of herbs). Sauté until golden brown.
-
Step 2
Add the kale to wilt.
-
Step 3
Push it all to the edges of the pan and crack an egg in the center. Cook until preferred doneness. Assemble sandwich as shown.
For the Marinated Mushrooms
10 oz of your favorite mushrooms
1/4 cup olive oil
1/4 cup white balsamic vinegar
1 shallot, finely sliced
1 garlic clove, minced
1 sprig of thyme
1 sprig of rosemary
For the Mushroom Miso Mayo
2 marinated mushrooms
3 tablespoons of your favorite mayonnaise
1 teaspoon miso paste
a spoonful of the marinade sauce with some shallot and onion
For Assembly
the mushrooms you marinated including that delicious sauce
4 big handfuls roughly chopped kale
1 egg
1 avocado
2 slices of toast
Directions
Mix together the ingredients for the mushroom marinade. Clean mushrooms with a towel or soft bristle brush – not water. You want them to soak up this flavorful sauce. Marinate for about 30 min. Place mushrooms, including marinade into pan (leave out the sprigs of herbs). Sauté until golden brown then add the kale to wilt, push it all to the edges of the pan and crack an egg in the center. Cook until preferred doneness. For the miso mushroom mayo combine all the ingredients into your food processor and blend or use your immersion blender. Assemble the sandwich as shown. Recipe inspired by Bon Appétit.
Notes
For more ‘cooking for one’ recipe inspiration, check out the delicious dishes the other bloggers brought to the table!
Green Quinoa Bowl | Whole Nourishment
Grilled Shiitake Kimcheese | Food to Glow
Vegetable Lasagna Roll-ups | She Likes Food
Roasted Pumpkin and Peanut Soup | to her core
Roasted Root Vegetable Calzones | lynseylovesfood
Spicy-Roasted Chickpeas, Herbed Freekeh & Moroccan Carrot Salad | Highgate Hill Kitchen
Curried Red Lentil and Roasted Delicata Squash Soup | Nourished Roots