About a month ago we got a new vendor at our local Farmers' Market:
www.RingwoodFarmersMarket.org
Wiltbank Farm is the name but I like to call him "The Mushroom Guy." Visiting the mushroom farm was a revelation on how mushrooms are grown in blocks of spore seeded "medium", suspended from the ceiling of the farmhouse. Yellow, pink, and taupe mushrooms swirled around the place, the ruffled ears making beautiful dancers. Other mushrooms were growing in trays on counters. The best part were the mushrooms we got to take home. I cooked them in omelets, lightly sauteed as a side,and as a pizza topping.
Lunch today is going to be fresh farm eggs in a shalshuka sauce(what else?), with a side of sauteed Wiltbank Farm oyster mushrooms. Here's to the shroom guy!
one cup of shakshuka sauce or any other chunky tomato based sauce you like
2-3 fresh farm eggs
4 ounces of roughly chopped oyster mushrooms or any other fresh mushrooms you have on hand
1 tablespoon olive oil
In a medium saucepan heat the olive oil over medium heat. Add the chopped mushrooms and saute for about a minute or two stirring often. Once the mushrooms are cooked, put them on a plate and set them aside.
Add the sauce to the saucepan and heat under medium heat. When you see small gentle bubbles and steam coming up, make two (three)indentations in it and gently crack in your eggs. Cook the eggs in the sauce until they're cooked to your liking and serve.
Yum!
Yum!
Yum!
Alongside, cut some fresh baked multi grain bread to sop up the yolk and sauce. Serve with a Greek salad.
Enjoy!
Maria
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