packing. And by think about I mean I bought two rolls of packing tape and planned what I'm bringing in my one special kitchen box.
Since our new house has a stocked kitchen we don't need to bring necessities, just our favorite things. I'm weeding through my cookbooks, bowls, and tea towels trying to pick those to save on the Waldman ark. Plenty is coming and it inspired this recipe which was a perfect fit for a rainy May day.
inspired by Plenty
1 1/2 lbs mixed fresh mushrooms (I used a mix of crimini and shiitake)
3/4 lb sourdough bread (for GF us your favorite loaf)
1 onion, finely chopped
1 carrot, chopped
3 celery stalks, chopped
5 thyme sprigs
vinegar for poaching
1/2 cup sour cream
salt & pepper
Next, heat 3 tablespoons of olive oil in a big skillet over medium-high heat. Add onion, carrot, and celery. Saute for 10 minutes or until the vegetables are tender. Rinse the mushrooms and add them to the pan. Sprinkled with a generous pinch of salt and black pepper. Toss in thyme sprigs.
Cook vegetables until tender and the liquid has almost evaporated, about 20 minutes. When ready to serve, stir in sour cream and let it heat through. This is a good time to taste for salt and pepper.
To poach the eggs, fill a shallow saucepan with enough water for a whole egg to cook in. Add a splash of vinegar and bring to a rapid boil. Carefully break an egg into a small cup and gently pour it into the boiling water. Cook for 3-4 minutes then remove with a slotted spoon. The eggs can rest in a bowl of warm water or on paper towels, depending on how many you are making.
Lastly, curl up in bed and await the sun.