One of the best things about Autumn is the arrival of slippery jacks and pine mushrooms at the local farmers market. They only stick around for a short while so you need to make good use of them quickly.
I recently had breakfast at the Auction Rooms in North Melbourne and they served up wild mushrooms with tuscan kale and poached eggs. It was a winning combination. So here’s my version and hopefully some inspiration to make the most of the wild mushroom season.
Wild mushrooms and tuscan kale with poached eggs
2 tbs butter
5 large seasonal wild mushrooms (I used pine mushrooms), chopped into large pieces
12 tuscan kale leaves, roughly chopped
4 free range eggs
A splash of vinegar
4 slices crusty bread
Goats cheese, salt and pepper to serve
Put the water for your eggs on to simmer. Heat butter in a large frypan over medium – high heat. When hot, add your mushrooms and cook for 4 – 5 minutes or until starting to soften and become nice and golden. Add the kale at this point and continue to cook for 2 – 3 minutes until the kale is cooked and the mushrooms are ready. Season with salt and pepper.
Poach your eggs in the simmering water with a splash of vinegar. I quite like this article from the broadsheet on how to poach the perfect egg.
Toast your bread, top with the sautéed mushrooms and kale and place your poached egg on top. Sprinkle over some goats cheese. A squeeze of lemon would also work quite well.
If it’s spring where you are…try smashed broad beans on toast.