What I absolutely adore about rustic cooking is the awesome combination of fresh flavors and the intense depth of character it brings. All you ladies out there correct me if I'm wrong, but this has to be the one style of food all real men should like. Real men. Not some douche bag with a pirate swagger. But that guy who pushes your buttons right and makes you feel like you're hanging out with a diamond in the rough. Of course, I'm not directly implying that one such individual is myself. I mean.. why would I do that?
What I also absolutely adore is sitting down with a luscious cup of Italian coffee and a good book for Sunday brunch. While many restaurants don't offer that here, people like me will develop a habit to have it at home or a friend's place. I make mine with whatever leftovers I have in the chiller from the past week. Nothing goes to waste, and I get the chance to work on my creativity.
Lying at the little cozy compartment of my fridge are a bunch of Bunashimeji mushrooms I had left from making some beef noodles early on last Friday. I thought making a pie out of these extremely delectable and fragrantly nutty mushrooms would be a hideous waste of food quality. In fact, I was just about to make a pie out of it until a quarter loaf of my three day old Pullman was discovered hiding under the dark roof of my lonely breadbox. You won't need fortune teller to predict what will happen next.
Holy vegan meatballs! It's a rustic dish!
Grilled Asparagus with Perfectly Scrambled Eggs, Balsamic Herbed Croutons and Roasted Bunashimeji Mushrooms.
200g Asparagus, woody ends shaved
100g Bunashimeji Mushrooms or any wild mushrooms
4 Eggs, beaten
4 slices stale Bread, diced
1/2 stick of Butter
3 Tbsp Grated Parmesan
4 sprigs of Thyme
2 sprigs of Italian Parsley, chopped
4 whole Garlic Cloves, crushed
1 Tbsp Balsamic Vinegar
1 Tbsp Truffle Oil
- Toss asparagus with a little EVOO, season. Grill until lightly charred.
Perfect Scrambled Eggs
- In a small saucepan, add eggs, butter, parmesan and pepper. Turn on gas at low heat. Put pan on stove and stir. Do not stop stirring. When eggs reach a paste-like consistency, turn off gas and keep stirring for another minute.
- Toss diced bread in EVOO, balsamic vinegar, chopped parsley, salt and pepper. Spread evenly in a single layer on baking pan. Bake at 200C for 10-15mins.
- Toss mushrooms in EVOO, salt, pepper, garlic and thyme. Spread evenly in a single layer on baking pan. Bake at 200C for 15mins. Remove garlic and thyme sprigs.
Putting it altogether:
1. Bake mushrooms and croutons.
2. Grill asparagus. 5 mins.
3. Make scrambled eggs.
4. Remove mushrooms and croutons from oven and serve with asparagus and eggs.
5. Drizzle truffle oil and season if needed.
As Gordon Ramsay would say, "Absolutely f**kin' delicious."