Mushroom ShakshukaAdd To My Recipes
3 ounces cremini mushrooms
3 ounces shiitake mushrooms
3 ounces maitake mushrooms
3 ounces Trumpet Royale mushrooms
3 ounces oyster mushrooms
Gefen Light Olive Oil
Zeta Olive Oil with Hot Peppers
1 Spanish onion, diced
1 leek, green part, chopped
7 cloves garlic, sliced (not crushed)
2 tablespoons Tuscanini Tomato Paste
1 (17.6-ounce) carton Tuscanini Tomato Sauce
1/4 cup chicken or beef stock (optional)
quail eggs (you can use regular if that's what you have)
Tuscanini Sea Salt
2 fingerling sweet potatoes, roasted, cooled, and sliced
Cook the Mushrooms
Clean and trim mushrooms to similar sizes.
Heat light olive oil in the pan, add onions and sauté until softened. Salt and pepper to taste.
Add mushrooms on low heat, stirring often to release water and avoid browning. Salt and pepper to taste. Once mushrooms are soft but not completely cooked (about five minutes), add in leeks and stir.
Remove mushrooms and onions from heat and set aside.
Prepare the Sauce
Heat oil and add flavored oil. Add chopped garlic, stirring frequently to avoid burning.
Add tomato paste and let cook until browned, continuing to stir.
Add tomato sauce and let simmer. Season.
Add mushrooms back in and let simmer to combine. If using, add stock at this point.
Prepare individually sized oven-to-table dishes. Lay a few slices of potato in each dish.
Add mushroom-tomato sauce. Top with eggs and season with salt and pepper.
Bake at 350 degrees Fahrenheit for 10–15 minutes until whites are done and yolks are still soft.
Drizzle with flavored oil. Garnish with fresh herbs and serve.
Note: This recipe provided with permission from kosher.com.
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