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Imagine indulging in an English breakfast adorned with a distinctive East Asian mushroom! My first encounter with this delightful dish was during a vacation in Chicago, where I stumbled upon a fantastic brunch spot called River Roast. The taste was so captivating that I simply couldn't resist recreating it at home, craving more than just an annual fix. With straightforward ingredients, it didn't take long to concoct my own rendition of the recipe. Be prepared for the mushrooms' nutty aroma and flavor – just ensure they're fully cooked to avoid any bitterness.
As a bonus, you might find yourself with some leftover aioli – perfect for jazzing up a sandwich or any future culinary masterpiece. It'll stay fresh in your fridge for several weeks!
Recipe
Ingredients
Directions
Preheat oven to 400 degrees. In a small mixing bowl add the mayonnaise, lemon juice, and chopped herbs. Stir until combined. Taste then and as salt and fresh ground pepper as needed.
In a medium sized bowl toss the mushrooms in the oil then sprinkle in a pinch of salt and freshly ground pepper. Spread the mushrooms on a parchment paper lined cookie sheet. Roast mushrooms until soft about 15 minutes depending on the type of mushrooms you use. Taste one to see if its done.
When the mushrooms are almost finished toast or grill the bread slices then spread the aioli on, layer on the mushrooms and garnish with the green onions.
Ingredients
Directions
Preheat oven to 400 degrees. In a small mixing bowl add the mayonnaise, lemon juice, and chopped herbs. Stir until combined. Taste then and as salt and fresh ground pepper as needed.
In a medium sized bowl toss the mushrooms in the oil then sprinkle in a pinch of salt and freshly ground pepper. Spread the mushrooms on a parchment paper lined cookie sheet. Roast mushrooms until soft about 15 minutes depending on the type of mushrooms you use. Taste one to see if its done.
When the mushrooms are almost finished toast or grill the bread slices then spread the aioli on, layer on the mushrooms and garnish with the green onions.