This recipe has been adapted from a recipe provided to AEB by the Mushroom Council.
Original recipe by Todd C., Flik Independent School Dining Executive Chef and the Mushroom Council.
Yield: 6 servings
Ingredients and Directions
Preheat oven to 350° F.
Brush the mushrooms with olive oil, season with salt and white pepper and grill 4 minutes per side. Set aside to cool. Sauté the mushroom stems, garlic, shallots and scallion with the chorizo sausage in 3 tablespoons of olive oil on medium-high heat for 5 minutes until cooked through and slightly crispy on the edges.
Mix the breakfast sausage meat and Italian sausage meat in a stand mixer, or large stainless-steel mixing bowl. When done sautéing the mushroom mix, add the sausage and mix until well incorporated.
Divide the sausage mixture into 6 equal patties, large enough to fit inside the mushroom caps without hanging over the edges. Place one sausage patty on each mushroom cap and set the stuffed mushrooms on a greased rack over a baking sheet with at least one inch space all around.
Set a couple of inches of water to heat in the bottom of a double boiler until it is simmering. Be sure the water will not touch the bottom surface of the top of the double boiler. With a whisk or a handheld mixer, whip the egg yolks and lemon juice rapidly in the top of the double boiler the until they turn a light-yellow color and become thick. Be careful not to scramble the eggs in the double boiler. Remove the bowl from heat if this happens, then return to heat and continue whipping if needed.
Once the egg yolks have thickened, remove the stainless bowl from the heat and slowly drizzle clarified butter into the egg yolks while whisking vigorously. Begin with just a drop or two at a time until you start to get a well-emulsified mixture, then you can increase to a slow but steady stream. (Once all of the butter has been emulsified if the sauce is too thick, it can be thinned with water to the desired consistency.) When the sauce is complete, set back over the double boiler, now removed from the heat, and place a sheet of plastic wrap on the surface to prevent a skin forming. Hold this way until service.
Cook the sausage stuffed mushroom in the oven until the internal temperature of the sausage is 165° F. When the sausage is thoroughly cooked, fry the remaining six eggs sunny-side up in a large skillet on medium heat. Top each sausage stuffed mushroom cap with a sunny-side egg and drizzle with the hollandaise.
- 6 portabella mushrooms, brushed clean, ribs discarded, stems reserved and chopped
- Salt and white pepper to taste
- 1/2 cup olive oil
- 1 1/2 Tbsp. minced garlic
- 3 shallots, minced
- 7 oz. raw Mexican chorizo sausage, removed from casings
- 8 scallions, white and light green only, sliced thin
- 7 oz. raw sweet Italian sausage meat, removed from casings
- 7 oz. raw breakfast sausage meat (like Jimmy Dean)
- 6 egg yolks
- Juice of 3 lemons
- 1 1/2 pounds clarified butter, warm
- Sunny-Side Up Eggs
For each pair of eggs heat two teaspoons of butter in a nonstick skillet set over medium heat and move the pan to ensure that the bottom has an even distribution of butter.
Crack your eggs into a small ramekin or bowl.
Once the butter has stopped foaming, slide the eggs into the skillet.
Season lightly with salt and cook until the whites have just set on top, and the yolks are still loose, about 3 minutes. If you think your whites are not setting fast enough, you can cover the pan with a lid for 40 seconds.
Transfer your eggs to your dish and serve immediately.
- 6 eggs
- Salt and white pepper to taste
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.