Sautéed Mushrooms Over Soft Eggs

When you want to taste the mushrooms themselves, keep it simple. Any of our fresh varieties work here — oyster, shiitake, or a mix.

Ingredients

• 8 oz mixed fresh mushrooms, roughly chopped or torn
• 1 tbsp butter or olive oil
• ½ small onion, diced
• 1 clove garlic, minced
• Fresh thyme or basil
• 4 eggs
• Salt and pepper
• Toast, to serve

Instructions

1. Melt the butter in a skillet over medium heat. Cook the onion until soft, 3–4 minutes.
2. Add the mushrooms and cook until browned and tender, about 6 minutes. Stir in the garlic and herbs, and season with salt and pepper.
3. Meanwhile, soft-scramble or fry the eggs to your liking.
4. Spoon the mushrooms over the eggs and toast, and finish with cracked pepper.

Farm tip: A pinch of our mushroom sea salt at the end doubles down on the umami.

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