Recently, I was one of several food bloggers contacted by Justin at Marx Foods about a recipe contest involving dried mushrooms. I received a terrific sample pack of mushrooms (lobster, black trumpet, porcini, morel, and matsutake).
I'd heard of all the varieties of mushrooms except for one -- matsutake. I was fascinated by the name and decided to research the variety. From my reading, I found out that the matsutake is prized in Japan and that it has a very complex and pungent flavor.
As my entry into the contest, and as my introduction to the matsutake mushroom, I created a breakfast dish that I've called Eggs Matsutake.
The matsutakes were very, very tasty and meaty. The poached eggs provided a great backdrop for the matsutake sauce. This dish is a definite keeper.
Don't forget to check out Marx Foods for dried mushrooms, and many varieties of wild foods, seafood and meats!
Rehydrate the Mushrooms:
2 oz dried matsutake mushrooms
1 c boiling water
Place mushrooms into a bowl and pour boiling water over them to rehydrate.
Let mushrooms soak for 20 minutes.
Poach the Eggs:
water for poaching eggs
While the mushrooms are soaking, poach the two eggs in enough water so that they are covered and not touching the bottom of the pan.
When poached, remove the eggs to paper toweling to drain.
Make the Matsutake Sauce:
mushrooms and soaking liquid
3 Tbsp butter
1 small clove garlic, minced (or about 1/2 tsp)
1/4 c champagne
1 tsp chives, snipped
1/2 tsp oregano, minced
salt & pepper
Remove the mushrooms from the soaking liquid and chop, reserving 1/2 c of the soaking liquid for the sauce. (Reserve remaining 1/2 c for another use.)
In a small pan over medium heat, saute the garlic in 2 Tbsp of the butter until softened.
Add the mushrooms and saute until aromatic, about 1 minute.
Deglaze the pan with the champagne and the reserved soaking liquid.
Bring to a boil and then remove from heat.
Whisk in the remaining 1 Tbsp butter.
Stir in the chives and oregano.
Season with salt and pepper to taste.
1 English muffin, split and toasted
oregano sprig for garnish
Butter the English muffin halves and place on a plate.
Top each half with a poached egg.
Season each egg with salt and pepper.
Spoon the matsutake sauce evenly over the eggs.
Garnish with oregano sprig and serve immediately.