Wild Mushroom and Sausage Hash with Poached Eggs Recipe

Ingredients

• Mushroom’s outlets, you can use baby bellas or cremenis along with the
• 4 slices of rye bread (4 ounces), diced into
• 1/4-inch pieces
• ½ cup
• extra-virgin olive oil
• ½ pound
• shiitake mushrooms, stems discarded and caps thinly sliced
• or ½ lb of a variety of ‘wild’ mushrooms—blue
• oysters, miatakes, shiitakes or creminis thinly sliced
• ¼ teaspoon baking powder
• 1 teaspoon finely chopped fresh thyme
• 1 small onion, very finely chopped
• ½ teaspoon crushed red pepper
• ½ pound
• Italian sausage, (about one sausage per serving) casings removed and broken
• into pieces
• Preheat the oven to 450°. On a rimmed baking sheet, toss the rye bread
• pieces with 2 tablespoons of the olive oil and season with salt and pepper.
• Bake for about 5 minutes, until the crumbs are light golden but not completely dry.
• In a large skillet, heat 2 tablespoons of the olive oil until
• shimmering. Add the mushrooms, baking powder and 1/2 teaspoon of the thyme and
• season with salt and pepper. Cook over moderately high heat, stirring
• occasionally, until the mushrooms are tender and browned, about 8 minutes.
• Transfer the mushrooms to a plate.
• Wipe out the skillet. Add the remaining 1/4 cup of olive oil and heat
• until shimmering. Add the onion, garlic, crushed red pepper and the remaining
• 1/2 teaspoon of chopped thyme. Cook over moderate heat, stirring occasionally,
• until softened and just starting to brown, about 8 minutes. Add the sausage
• pieces and cook over moderately high heat, breaking up the meat with a spoon,
• until browned, about 7 minutes. Stir in the rye bread crumbs, mushrooms and 1/2
• cup of water and season with salt and pepper. Keep the hash warm over very low
View Full Recipe at CHEWING THE FAT