For lunch—or doubled for a fun dinner— this meal delivers serious texture and layers of flavor. Crunchy, velvety, heat, and creamy custard. A total delight.
This recipe is from my Spring 2015 issue!
Read the issue: CLICK HERE
Instant Download PDF: CLICK HERE
Escabeche—prepare 2 days in advance:
1 lb oyster mushrooms, brushed of any debris and cut into sections
1⁄3 cup olive oil+more for sauteing
1 tablespoon fresh lime juice
1/4 cup fresh orange juice
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon cane sugar
3 tablespoons kosher salt
2 teaspoons chili flakes
2 small shallots, sliced very thinly
2 to 3 cloves garlic, minced
1/4 cup parsley, chopped
3 pasteurized eggs (use eggs that are at least 1 week old, as they will peel easily)
2 leeks, white parts only, halved and rinsed
1/4 teaspoon nutmeg, freshly grated
3 tablespoons pasteurized butter
6 thick slices rustic sourdough or similar bread
- n a non-reactive bowl, add all escabeche ingredients together except for mushrooms and stir to fully dissolve sugar and salt.
- Sauté mushrooms in a glug of olive oil over medium heat.
- Stir occasionally, allowing the mushrooms to release their liquids, no more than 5–7 minutes.
- Remove from heat.
- Add mushrooms to marinade and stir to combine.
- Spoon mushroom mixture into a mason jar, seal, and refrigerate for at least 2 days before using. (Keeps refrigerated for 2 weeks. Use a non-reactive utensil for serving.)
- Place eggs in a medium saucepan with enough water to cover.
- Bring to a gentle boil, then simmer for 5 minutes.
- Remove from heat and shock in a bowl filled with ice water, preparing the leeks while the eggs chill.
- Cut leeks into strips and sauté over medium-low heat in a tablespoon of butter.
- As the pan begins to sizzle, turn heat to low. You don’t want the leeks to brown, but instead to become soft and translucent.
- Turn leeks periodically to soften all surfaces, a total of 7–10 minutes.
- Add the remaining butter in small bits, along with a little water every couple minutes, to keep leeks moist and soft. Grate fresh nutmeg over top and remove from heat.
- Take eggs from the ice bath and peel.
- Cut each into halves.
- Toast or grill the bread.
- Top slices with a layer of leeks.
- Add a pile of the mushroom escabeche and nestle half an egg onto each.
Made it? Tell us about it–