Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe.
An open faced sandwich, light toasted, topped with fanned avocado, piled high with caramelized mushrooms, sprinkled with aged cheese and then finished with a few micro greens. Sounds like a winner!
A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add color to the dish. Perfect for an everyday breakfast or weekend brunch.
Put a twist on the classic egg and mushroom pairing in this delicious, pan-seared skillet combination great for a healthy meal any time of day.
This rich and flavorful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.
Make a simple stir-fried “hash” of mushrooms, kale and potatoes, topped with poached eggs for a “meaty” vegetarian breakfast bursting with flavor.
Gaby from What’s Gaby Cooking shares a recipe for Pan Roasted Mushrooms that will make you rethink your basic scrambled eggs.
This recipe required no precooking of the mushrooms! Just chop, stir, and bake. Try serving these savory tarts alongside eggs for breakfast or brunch, or make them for dinner and serve them with a big, green salad. Delicious!