what do you mean... we have no eggs?

I woke up on Saturday morning dreaming of poached eggs, on crusty, toasted sourdough bread (from infinity bakery in Kings Cross, soo good). Instead I found out that we had no eggs in the fridge. My first thought was, ' how is that possible, we always have eggs?', my next thought, after a thorough search of the kitchen myself was, 'what do I eat now that my dream of poached eggs has been smashed?'

Solution = Mushroom Duxelles, grace á Monsieur Damien Pignolet's cook book ' French'.
Mushrooms duxelles id usually cooked and brought to room temperature to be used as a stuffing, most often pushed into the cavity between the skin and meat of chicken breast when roasting.

However, I decided to cook my secret stash of exotic mushrooms, that I picked up for a very reasonable price from Orange Grove markets in Leichhardt, a la Pignolet.

To start, I sweat some diced eschallots in a little bit of salted butter and duck fat.
I then added some vertically sliced king oyster mushrooms, golden enoki, chenterelles and portebello's until golden brown and translucent
.

I then added some grated garlic,salt & pepper, a few passes of the micro plane of nutmeg (this adds a sweet and nutty dimension to the mushrooms, a revelation really), and some chopped parsley.


And so my breakfast dilemma was a thing of the past,
crusty sourdough toast, topped with Latvian liverwürst, polski ogorki , pickled cocktail onions and mushroom duxelles.

C'est magnifique.