Gourmet Mushroom Breakfast

Instructions

For the Mushroom Duxelle

Finely chop the White and Portobellini mushrooms until they resemble minced meat. 

In a hot pan, add oil, butter, thyme, the chili (halved), and one clove of garlic. Cook until the moisture from the mushrooms evaporates. 

Season with salt and pepper, then set aside.

For the Mushrooms

In another hot pan, add vegetable oil and place the Shiitake, Portobello, and King Oyster mushrooms together. 

Add a little butter until it foams, then baste the mushrooms as they cook. 

Since each type cooks at a different rate, check and remove each mushroom at its appropriate cooking time.

To assemble the dish

Toast a slice of sourdough bread in the same pan used for the mushrooms to absorb all the flavors. 

Spread the mushroom duxelle on the toast, place two slices of provola cheese on top, and use a blowtorch or broiler to melt the cheese. 

Arrange the Shiitake, King Oyster and Portobello mushrooms attractively on the plate, add the sliced avocado on the side and top with a fried egg. 

Finish with a drizzle of good olive oil, a sprinkle of sea salt, and a few chili flakes for an extra kick. 

Enjoy!