Reviews (1) Add Rating & Review 41 Ratings 5 star values: 17 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: 5 stars 01/07/2015 I came across the video for this recipe and became intrigued, but skeptical (I have a weird love/hate relationship with cooked mushrooms). I tried it anyway and I am so glad I did, it was so delicious. I served it with a salad for a friend and I and we couldn't get enough. I made it again two days later just for myself. I didn't have open flame to toast the bread, so I fried in the oil it for a minute in between cooking the mushrooms. So easy, so delicious, so healthy, a go to recipe.
Back to Sauteed Mushrooms with Toasted Flatbread and Baked Eggs All Reviews for Sauteed Mushrooms with Toasted Flatbread and Baked Eggs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 30 mins Servings: 4 mushroom-ragout-762-md110558.jpg
Ingredients Ingredient Checklist 1 6-inch whole-wheat flatbread, such as naan or pocketless pita 3 tablespoons extra-virgin olive oil 2 cloves garlic, sliced 1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick (about 10 cups) Coarse salt Red-pepper flakes 1/4 cup dry white wine 2 tablespoons packed fresh thyme leaves 4 large eggs, room temperature
Cook’s Notes Tip Keep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 30 mins Servings: 4 mushroom-ragout-762-md110558.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 30 mins Servings: 4
Recipe Summary
prep: 25 mins total: 30 mins
Servings: 4
prep: 25 mins
total: 30 mins
prep:
25 mins
total:
30 mins
Servings: 4
4
mushroom-ragout-762-md110558.jpg
mushroom-ragout-762-md110558.jpg
Ingredients
Ingredients
- 1 6-inch whole-wheat flatbread, such as naan or pocketless pita 3 tablespoons extra-virgin olive oil 2 cloves garlic, sliced 1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick (about 10 cups) Coarse salt Red-pepper flakes 1/4 cup dry white wine 2 tablespoons packed fresh thyme leaves 4 large eggs, room temperature
Directions
Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.
Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.
Cook’s Notes Tip Keep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.
Cook’s Notes
Tip Keep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.
Reviews (1)
Add Rating & Review 41 Ratings 5 star values: 17 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 01/07/2015 I came across the video for this recipe and became intrigued, but skeptical (I have a weird love/hate relationship with cooked mushrooms). I tried it anyway and I am so glad I did, it was so delicious. I served it with a salad for a friend and I and we couldn't get enough. I made it again two days later just for myself. I didn't have open flame to toast the bread, so I fried in the oil it for a minute in between cooking the mushrooms. So easy, so delicious, so healthy, a go to recipe.
Reviews (1)
Add Rating & Review 41 Ratings 5 star values: 17 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
Add Rating & Review
41 Ratings 5 star values: 17 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
41 Ratings 5 star values: 17 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
41 Ratings 5 star values: 17 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
5 star values: 17 4 star values: 12 3 star values: 8 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 01/07/2015 I came across the video for this recipe and became intrigued, but skeptical (I have a weird love/hate relationship with cooked mushrooms). I tried it anyway and I am so glad I did, it was so delicious. I served it with a salad for a friend and I and we couldn't get enough. I made it again two days later just for myself. I didn't have open flame to toast the bread, so I fried in the oil it for a minute in between cooking the mushrooms. So easy, so delicious, so healthy, a go to recipe.Martha Stewart Member
Rating: 5 stars 01/07/2015
I came across the video for this recipe and became intrigued, but skeptical (I have a weird love/hate relationship with cooked mushrooms). I tried it anyway and I am so glad I did, it was so delicious. I served it with a salad for a friend and I and we couldn’t get enough. I made it again two days later just for myself. I didn’t have open flame to toast the bread, so I fried in the oil it for a minute in between cooking the mushrooms. So easy, so delicious, so healthy, a go to recipe.
Rating: 5 stars
All Reviews for Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
