i have a hard time giving definitive answers. do you like college? not the classes, but i like the social and extracurricular aspects. did you enjoy liholiho yacht club? the octopus dish was fantastic and made my night, the fried rice not so much. is the world a good place? yes and no.
same for mushrooms. i can't deal with raw ones, or ones that have only kissed a lukewarm pan for a few seconds before being dragged away.
but if they're tender and have given up most of their moisture to become their most concentrated selves? why yes, i do love those kinds of mushrooms.
if you follow me on instagram, you might remember some cheddar cornmeal pancakes with mushroom confit and a fried egg. i was tempted to post it here: the mushroom confit was incredible, and i liked the pictures.
but i didn’t love the pancakes, so i tucked the mushroom confit into my massive list of ideas to save for later. and here we are, with crispy bread, buttery mushroom confit and creamy, herby yogurt spread.
- 6 ounces assorted mushrooms chopped
- ½ stick unsalted butter melted
- 1 garlic clove smashed
- 1 thyme sprig
- ½ tablespoon lemon juice
- ⅓ cup crumbled feta
- ¼ cup basil leaves sliced
- ½ cup whole milk Greek yogurt room temperature
- 4 slices bread
- 4 large eggs cooked to your preference
Make the mushroom confit: Place the mushrooms in a medium baking dish; top with the butter, garlic and thyme. Cover with parchment, letting the paper directly touch the mushrooms. Bake at 300F until the mushrooms are very soft, about 1 ½ hours. Alternatively, you can simmer everything on the stove until the mushrooms are tender, about 30 minutes.
Stir the lemon juice into the confit and season with salt.
Make the herbed feta spread: Mix all ingredients. If it's too thick for you, add milk or water to thin. Season with salt if your feta isn't that salty.
Toast the bread. Slather the herbed feta spread on the toast, then top with the mushroom confit and eggs.
Mushroom confit adapted slightly from Hannah Kowalenko of Ellsworth, Paris via Tasting Table.