Name: Egg and Mushroom Sandwiches on Sourdough
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

Prep Time 10
Cook Time 20
Total Time 30 minutes
Yield 4 1x

Author Mushroom Council

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.

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.

@mushroomcouncil

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!