Print
  • Prep Time 10
  • Cook Time 20
  • Total Time 30 minutes
  • Yield 4 1x
Author Mushroom Council

Sautéed mushrooms make a basic egg sandwich more delicious and filling! In this recipe, toasted sourdough is topped with mushrooms, onions, and a fried egg. A few sprigs of arugula add an earthy, peppery touch of flavor.

Create A List

Make a list for the store or order online.

Ingredients

Scale
  • 2 tablespoon unsalted butter
  • ½ large yellow onion, sliced
  • 8 ounces sliced white button mushrooms
  • ¼ teaspoon fine sea salt
  • Pinch ground black pepper
  • 8 slices sourdough, toasted
  • 4 large eggs, fried to your preferences
  • ½ cup arugula leaves

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the onion, cook until it softens and just begins to show signs of browning, about 5 minutes. Add the mushrooms and cook until browned and tender, and most of the liquid has evaporated, about 7 minutes. Stir in the salt and pepper.
  2. For each sandwich, top the bottom slice of toasted bread with mushrooms and onions. Place an egg over the mushrooms. Add a few leaves of arugula and add the top slice of bread. Serve warm.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers

@mushroomcouncil