Mushrooms on toast with poached eggs, pickled shiitake and avocado | Meadow Mushrooms
Pickled shiitake are a great addition to many meals. Try them in tacos or burgers, with barbeques meats or veggies, pan-fried halloumi or sausages, tossed through salads and rice dishes.
Ingredients
- 250ml white wine vinegar + 1 tablespoon
- 1 bay leaf
- 6 black peppercorns
- 2 teaspoons sugar
- 100g shiitake mushrooms
- 1 sprig thyme
- 2 tablespoons butter or olive oil
- 150g mushrooms such as portabello or button, sliced
- 4 eggs, at room temperature
- 1 avocado, halved and peeled
- 2-4 slices bread, toasted
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