walton_eats

Several weeks ago, Tim and I and

eeyore_grrl went to the Landmark, Palo Alto, and saw Mirrormask. Afterwards, we went to Lavanda for dinner, and I had an outrageously good First Plate - Porcini mushrooms sautéed with thinly sliced garlic, served over a piece of grilled country bread and topped with a fried egg.

It was madness, I tell you. Inspired madness, that dish.

Well, yesterday I finally unlocked my wallet and bought some beautiful, fresh porcini and a small bottle of white truffle oil at Far West Fungi at the Ferry Plaza Farmer's Market, and then stopped by TJ's where I bought an Il Fornaio Rustic Country Loaf. I wanted to try to recreate this insane dish at home. I think I got pretty damn close tonight.

I sliced the bread about 1" thick, rubbed both sides with a piece of cut garlic, then used my Misto to spray a good amount of olive oil on each side of the bread. Then I used my trusty panini grill to grill the bread to toasty, tasty perfection. I placed the grilled bread on the rack in a 200F oven to keep warm and crisp.

For the mushrooms (makes two servings):

1 lb fresh porcini mushrooms, caps and stems, cleaned and chopped
2 cloves garlic, sliced paper-thin
kosher salt to taste
A splash of dry Marsala
1-2 tablespoons chopped Italian parsley
1/2 teaspoon white truffle oil
2 tablespoons unsalted butter
2 tablespoons olive oil

Heat the butter and olive oil on high heat until butter stops foaming. Toss in the garlic and sauté briefly until garlic just begins to brown. Add mushrooms and a bit of salt and sauté for a couple of minutes. Add a splash of Marsala to prevent the garlic from burning and to release some of the liquid from the mushrooms. Sauté for a bit longer, until the liquid cooks off and the mushrooms begin to brown. Remove from heat and drizzle truffle oil over all and sprinkle with parsley.

In another pan, heat a tablespoon of unsalted butter in a non-stick pan and when foaming subsides, fry an egg, sunnyside up, until the white is just set and the yolk is hot but still liquid.

Place a slice of grilled bread on a plate. Spoon half the mushrooms on top of the bread. Top with fried egg. Salt to taste. Serve.