Chicken Fried Egg, Mushrooms and Hot Sauce
Description
Nope, it's not chicken fried steak, it's chicken fried egg with oyster mushrooms and hot sauce.
Ingredients
Egg:
2 farm fresh eggs, divided
2 c. flour
1/2 c. panko
1 T. sweet paprika
1 t. smoked paprika
1/2 t. black pepper
salt
Oyster Mushroom Cluster:
1 cluster oyster mushrooms
sprig parsley leaves
sprig thyme leaves
1 T. sliced chives
Kosher salt
Hot Sauce:
1 lb. button mushrooms
5 cloves garlic
1 c. onion
1/2 c. almonds
5 guajillo chilies, deseeded
2 c. water
3/4 c. vinegar
chipotle powder
salt
Directions
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Egg:
Place one egg in boiling water; boil for 5 minutes. Immediately transfer to ice water.
After chilled, peel off the shell, being very careful to not break the cooked white which would release the runny yolk.
Mix 1 c. flour with the remaining dry ingredients.
Beat remaining egg with a splash of water.
Coat the cooked, peeled egg in flour; transfer to the egg wash; remove excess egg; place in seasoned flour. Remove excess; place back in the egg wash; place back into seasoned flour.
Fry at 350 degrees until breading is golden brown and crispy. Yolk should still be runny.
Oyster Mushroom Cluster:
Preheat oven to 450 degrees.
Toss the mushroom cluster with oil to coat.
Roast in the oven until toasty on the edges and cooked through.
Sprinkle with salt and herbs.
Hot Sauce:
In a saute pan, toast garlic in oil until golden in color. Add onions; sweat to soften. Add almonds and button mushrooms. Cook over low heat until mushrooms are cooked through and liquid is evaporated.
Add 5 deseeded guajillo chilies and water; heat to a simmer until chiles are hydrated.
Puree with vinegar and salt, to taste.
1 serving.