During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Egg and Mushroom Sandwiches on Sourdough

Sautéed mushrooms make a basic egg sandwich more delicious and filling! In this recipe, toasted sourdough is topped with mushrooms, onions, and a fried egg. A few sprigs of arugula add an earthy, peppery touch of flavor.

Author: Mushroom Council

Prep Time: 10 minutes
Cook Time: 20 minutes

What You Need

  • 2 tablespoon unsalted butter
  • ½ large yellow onion, sliced
  • 8 ounces sliced white button mushrooms
  • ¼ teaspoon fine sea salt
  • Pinch ground black pepper
  • 8 slices sourdough, toasted
  • 4 large eggs, fried to your preferences
  • ½ cup arugula leaves

What You Do

  1. Melt the butter in a large skillet over medium heat. Add the onion, cook until it softens and just begins to show signs of browning, about 5 minutes. Add the mushrooms and cook until browned and tender, and most of the liquid has evaporated, about 7 minutes. Stir in the salt and pepper.
  2. For each sandwich, top the bottom slice of toasted bread with mushrooms and onions. Place an egg over the mushrooms. Add a few leaves of arugula and add the top slice of bread. Serve warm.
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