Mushroom Hash With Poached Eggs Recipes

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MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS



Mushroom and Brown Rice Hash with Poached Eggs image

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sliced baby portobello mushrooms
1/2 cup chopped sweet onion
1 package (8.8 ounces) ready-to-serve brown rice
1 large carrot, grated
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
4 large eggs, cold

Steps:

  • In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

VEGETABLE HASH WITH POACHED EGG



Vegetable Hash With Poached Egg image

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.

Provided by Martha Rose Shulman

Categories     breakfast, easy, main course

Time 40m

Yield Serves four

Number Of Ingredients 9

2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs

Steps:

  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
  • Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
  • Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
  • Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS



Hash Brown Nests with Portobellos and Eggs image

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.-Kate Meyer, Brentwood, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms, chopped
1/4 cup chopped shallots
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
2 tablespoons sour cream
1 tablespoon minced fresh basil or 1 teaspoon dried basil
4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
7 large eggs, lightly beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges

POACHED EGGS WITH MUSHROOMS TWO WAYS



Poached Eggs with Mushrooms Two Ways image

Provided by Lillian Chou

Categories     Egg     Mushroom     Brunch     Poach     Roast     Sauté     Vegetarian     Lunch     Vinegar     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

3 pounds white mushrooms, divided
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1/2 cup packed flat-leaf parsley sprigs
4 garlic cloves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 tablespoon distilled white vinegar
8 large eggs
3/4 teaspoon cumin seeds, toasted and lightly crushed
Flaky sea salt such as Maldon
Serve with:
buttered baguette slices

Steps:

  • Prepare mushrooms:
  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
  • Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
  • Poach eggs while mushrooms roast:
  • Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  • To serve:
  • Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

ROAST BEEF AND WILD MUSHROOM HASH



Roast Beef and Wild Mushroom Hash image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 russet potatoes, peeled, diced
1/4 cup olive oil
1 large Spanish onion, peeled and diced
1/4 pound shiitake mushroom caps, julienned
2 pounds top round of beef, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili pepper puree (ancho, new mexico or california)
1/2 cup fresh plum tomato dice, seedless
2 tablespoons chopped cilantro
1/2 cup sugar snap peas, blanched and julienned

Steps:

  • Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil. Cook the potatoes for 12 minutes or until softened but still firm, drain, and spread out on a cookie sheet to cool quickly for 5 minutes. Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes. Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown. Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes.
  • Season the vegetable mixture with salt and pepper, remove using a slotted spoon, and add the cubed beef to the hot oil in one even layer. Brown the beef over high heat, turning only when one side has browned, and browning all sides evenly and quickly to maintain a medium rare interior. The beef should brown in approximately 7 to 8 minutes. Season the beef with salt and pepper. Add the chili puree, tomato dice and cilantro. Add the cooked onion potato mushroom mix back to the pan and stir to combine. Press down along the edges so that a crust forms along the bottom. Turn the cooked hash out onto a plate and garnish with warm blanched sugar snap peas. Serve {optional} with poached quail eggs.

MUSHROOM HASH WITH BLACK RICE



Mushroom Hash With Black Rice image

When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they're so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.

Provided by Martha Rose Shulman

Categories     brunch, dinner, easy, weekday, main course

Time 40m

Yield Serves four

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 stalks celery, finely chopped
2 pounds mushrooms, stems trimmed, chopped
2 garlic cloves, minced
1/4 cup dry white wine
1 teaspoon fresh thyme leaves
Salt
freshly ground black pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice (optional but recommended)
1/4 cup chopped flat-leaf parsley
Poached eggs for serving (optional)

Steps:

  • Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the shallots and celery. Cook, stirring, until tender, about three minutes. Raise the heat to high, and add the mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about five minutes. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.
  • Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper. Cook over medium heat, stirring often, for five minutes. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again. The mixture should be lightly colored and the tomato paste no longer discernible. Taste and adjust seasoning. Stir in the rice and parsley, heat through and serve - topped with a poached egg if desired - with crusty bread and a salad.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 838 milligrams, Sugar 8 grams

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