A strong supporter of small farms and committed to sourcing fresh, local ingredients—including mushrooms from an on-site growing space—Chef/Owner John Lekic of Poughkeepsie’s Farmers & Chefs draws on the richness of the Hudson Valley to craft his menu of elevated comfort classics that vary with the seasons and are sometimes reminiscent of his childhood in Montenegro, where he mastered what he calls “a very easy appetizer that anyone can prepare” at home.
“My father used to forage in spring and bring some mushrooms home. It was a simple dish we would make fresh with wild mushrooms, a little butter, shallots, white wine, local egg, and some good bread. Now that we grow mushrooms at the restaurant it completes the circle and brings childhood memories back as well. It’s a classic for me.”
Recipe: Wild Mushroom & Local Farm Egg
Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy2
servings10
minutes10
minutes20
minutesThis recipe is great for making use of the Hudson Valley’s bounty in spring, but it works just as well with grocery store ingredients throughout the year.
Ingredients
1 pound oyster mushrooms (can also use chestnut or pioppino mushrooms)
¼ cup extra-virgin olive oil or butter
⅛ cup shallots
⅛ cup parsley
¼ tsp. flaky sea salt
¼ tsp. black pepper (can also add red pepper flakes to taste)
¼ cup white wine
1 egg (or more, depending on number of guests)
1 slice of sourdough bread cut into 4 triangles
Directions
- Clean mushrooms; cut to ¼-inch slices or thinner.
- In a pan, sauté mushrooms in half of the olive oil.
- Add shallots, parsley, salt and pepper, and wine.
- Once sauteed, remove mushrooms from pan and set aside.
- Heat pan with reaming olive oil and cook egg as desired (consider a sunny side up with a runny yolk for dipping).
- While egg is cooking, toast sourdough triangles. Serve toasts alongside egg and mushroom mix; dip, scoop and enjoy!
Related: Make This Boozy Strawberry Mint Tea for Hudson Valley Summers
