Sauteed Mushrooms with Toasted Flatbread and Baked Eggs

Name: Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 2 Tbsps packed fresh thyme leaves; 2 cloves garlic (sliced); 4 servings kosher salt (as needed); 3 Tbsps extra-virgin olive oil; 4 servings crushed red pepper flakes (as needed); 454 grams shiitake mushrooms

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs might be just the side dish you are searching for. This recipe makes 4 servings with 155 calories, 3g of protein, and 11g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegan diet. Head to the store and pick up shiitake mushrooms, thyme leaves, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.

Ingredients you will need

Flatbread

Toast

Equipment you will use

Oven

Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes.

Ingredients you will need

Mushrooms

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.Make 4 shallow wells in mushroom mixture and crack 1 egg into each well.

Ingredients you will need

Flatbread

Mushrooms

Thyme