Mushrooms Masters: A Tournament of Taste – Breakfast Battle
Hello, and welcome to the very first round of the 2nd Annual Mushroom Masters: A Tournament of Taste!
What is the Mushroom Masters you ask? Well, what started last year as a friendly bet between representatives of a couple countries quickly turned into a bigger event. Our competitive sides came out, and we recruited some of the best-of-the-best food blogger to help us out…
This year Canada, the US, and Australia are pitting 12 amazing food bloggers (4 representing each country) against each other in the Tournament of Taste.
For 4 weeks, each country will offer up a delicious recipe from their food bloggers for voting on Tastespotting. Every week you can head on over and vote for Canada!
At the end of each week, a winning recipe/country will be announced.
So, without further ado, let’s get this thing started!
Hi, I’m Jenn – the writer, photographer and cook at foodess.com. My blog documents an obsession with comfort food; cooking from scratch with fresh, seasonal ingredients; and a serious penchant for desserts. By day, I am a dietitian, recipe developer and writer. When I’m not in the kitchen licking spoons and making notes on sauce-splattered paper, I dabble in pottery, painting, and yoga. I live in Vancouver, BC with my hungry boyfriend and adorable Irish Setter.
Roasted Portabella Eggs Benedict
Equipment needed: baking sheet, small saucepan, blender, whisk, small dish, slotted spoon, 9-inch pan (ideally with lid).
Roasted Portobello Mushrooms:
4 large portobello mushrooms, stemmed
2 tablespoons olive oil
½ cup butter
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon salt, or to taste
hot water, as needed
2 tbsp white vinegar
chives, for garnish (optional)
Preheat oven to 400 degrees. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.
To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high. Remove blender lid, and slowly pour in one third of the melted butter. Replace lid and blend for a few seconds on high. Remove lid and pour in another third of melted butter; blend. Repeat with final third of melted butter. Return to saucepan and keep warm with element on the lowest heat setting. If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.
Fill a large saucepan (9-inch minimum) with 2-3 inches of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.
To assemble, place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately.
Head on over to Tastepotting and VOTE for Jennifer’s Roasted Portabella Eggs Benedict Recipe now!
TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Just click here to sign up! You don’t want to miss this contest!