If you’ve been reading through my personal website, by now you know I’m all about Clean Food. Meaning fresh grains, lots of veggies and lean meats mixed up with global spices and herbs. No processed crap, no ingredients I can’t recognize nor spell. This style of cooking is not only deelish but actually is good for your health.
This has always been my way of life since learning about my food allergies many moons ago (age 4). My philosophy is this: I don’t want to be and wont’ be age 60, 70, 80 and constantly in and out of the doctor’s office, the hospital or taking a gazillion pills to keep on trucking – if I can help it. And yes, I can help it. But it’s a combo of body, mind and spirit.
I put myself on a path of clean food and exercise to reduce my risk of the things I could control and minimize those that I could not. I literally ‘Trained My Brain‘ and never looked back. Doesn’t mean I don’t partake in the occasional burger, but clean and unprocessed ingredients when brought together are not only tasty but can lead you to a healthier path in life.
Here’s a simplistic dish that is super easy and absolutely divine. Great for a snacky-snack or as a side.
- Portobello Mushrooms (12 oz), sliced (use whatever kind of mushrooms you enjoy)
- Parsley, minced
- Maldon Salt
- Egg Yolk, poached
- Olive Oil
To Poach Egg: Bring a pan of water to a boil and then reduce to a simmer. Drop the egg yolk into the water and poach gently for a minute (i.e. until just set on the outside). Remove with a slotted spoon and drain on kitchen paper.
To Make Mushrooms: Wash and slice mushrooms and place in a bowl. In a wok, on medium-high heat, add olive oil. When heated add mushrooms and brown. Halfway through add parsley and mix. Remove from heat and plate, finishing with maldon salt. Add poached egg in center of dish.
Before eating, break the egg yolk so it runs into the mushrooms. A lovely fresh french baguette is a great compliment to this dish.