Chorizo Breakfast Sandwich with Mushroom Gravy

Recipe courtesy of Iowa University and


Yield: 4 servings


4 tablespoons butter

1 yellow onion, sliced

10 crimini mushrooms, cleaned and sliced

5 garlic cloves, minced

3 ½ cups chicken stock

1 ounce porcini mushrooms, dried

¼ cup flour

1 cup dry white wine

½ cup heavy cream

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme, chopped

Salt and pepper to taste

2 cups arugula

4 ounces Spanish chorizo sausage, sliced on a bias and crisped

4 tablespoons olive oil vinaigrette

4 whole eggs

8 thin slices of hearty bread, lightly grilled


For mushroom gravy: Sauté onion and criminis in butter until brown, add garlic and cook until soft. Bring chicken stock to a boil and add porcinis. Remove from heat and let steep for 15 minutes. Remove porcinis from broth and chop, reserving the steeping liquid. Add chopped porcinis to crimini-onion mixture and whisk in flour. Add reserved mushroom liquid and white wine and bring to a boil and let simmer for 3 minutes then remove from heat. Add heavy cream and fresh herbs. Season with salt and pepper to taste and keep warm until service time.

In a small bowl combine arugula and chorizo. Toss with olive oil vinaigrette and season lightly with salt and pepper. Poach eggs until yolk is barley set. Place a piece of bread on a plate, top with a small amount of arugula salad, set a poached egg on salad and cover with mushroom gravy, lean top piece of bread against.


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