Categories: Meals
Ingredients
- 6 large Portobello mushroom caps, gills scraped with a spoon and caps cut into 1/4-inch thick slices
- 1/3 to 1/3 cup olive oil
- 4 garlic cloves, thinly sliced or crushed
- 2 tbsp. fresh rosemary, chopped
- 1 1/2 tsp crushed red pepper
- 1 1/2 tsp ground cumin
- 1 tsp dried thyme, lightly crushed
- 1/2 tsp ground allspice
- Salt and black pepper
- 2 cups grated Parmigiano-Reggiano
- 4 large eggs
- 4 cups chicken or vegetable stock
- 1 1/3 cups quick-cooking polenta
- 3 tbsp. butter, cut into 3 pats
- 1 rounded tbsp. acacia honey or other mild honey
- Chopped fresh chives
Directions
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Arrange a rack in the center of the oven; preheat to 450. Line a large baking sheet with parchment paper.
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In a large bowl, toss the mushrooms, oil, garlic, rosemary, crushed red pepper, cumin, dried thyme, allspice, salt and black pepper. Arrange the mushrooms on the baking sheet in an even layer. Roast for 10 minutes. Turn the mushrooms over and roast until browned, 10-12 minutes more.
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For the frico, heat a small nonstick skillet over medium. Evenly scatter 1/4 to 1/3 cup cheese in the skillet. When it begins to bubble, crack an egg on top. Cover with a lid or foil. Cook until the white is set, about 2 minutes. Transfer to a plate. Repeat with the remaining cheese and eggs.
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Meanwhile, in a medium saucepan, heat the stock over medium. When the mushrooms are about ready, add the polenta to the stock and whisk until thick, 2 to 3 minutes. Remove from heat. Add the butter and whisk until melted. Add any remaining cheese and the honey. Season with salt and pepper.
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Serve the polenta and mushrooms topped with frico eggs and chives.