A few months ago we did a trip to Seattle that goes beyond inspiration, and of course, revolves around really good food. Between delicious lunches, sweet ice cream, and wonderful dinners in the Pacific Northwest, I was surprised to discover that some of my favorite dishes were available at the hotel restaurant. we. The most eye-catching dishes are scrambled eggs and mushroom toast Chef Kaleena Bliss shared with us on our last afternoon.
Executive Chef at Conversation, located in the Thompson Hotel, Kaleena got us talking over dinner about the flavor and ingredient combinations I’m still trying to recreate at home. (I’m still dreaming about burnt cucumber and tamarind juice with fried shallots.) But I can’t get over that humble mushroom toast button. After all, at first glance, it’s easy to underestimate the power of a simple formula.
With a passion for locally sourced ingredients (including wild mushrooms like the ones in this recipe!), Kaleena is known for her ability to speak and represent her surroundings, the locality through her food. A slice of this mushroom toast, and I was instantly transported to the forests of PNW, thanks to the dish’s earthy mushrooms and fresh herbs.
As Kaleena shared in our conversation, by thinking about ingredients in season and using tried and true techniques, it’s easy to create restaurant-quality dishes in your own kitchen. Keep reading to grasp the recipe for Chef Kaleena Bliss’s go eat.
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Can you share your process for developing this recipe?
This is a dish that I usually make at home. For me, this dish is very seasonal – the mushrooms I use change with the seasons. I wanted to make something earthy and reminded me of the Pacific Northwest.
What makes this recipe your goal?
This recipe is super quick and easy to make, in addition to mushrooms, using ingredients that most people already have in their kitchen, i.e. eggs and bread. When I wake up in the morning, I usually don’t want to cook something so luxurious that the kitchen looks messy for the rest of the day. This dish can be made in less than 10 minutes and is a crowd pleaser.
What tools do you need to make this Egg and Mushroom Toast recipe?
I usually make this with two small pans and a toaster. One pan is for sautéing mushrooms and the other is for sautéing eggs, and the bread can be easily sliced and put in the toaster. If you’re in a hurry, you can cook the mushrooms in one pan, then just put the eggs in the same pan and cook everything together.
I recommend a good non-stick egg pan and a heat-resistant rubber spatula. Scrambled eggs will be done quickly when you have a good little skillet. I heat the pan very hot, add some butter or oil, then immediately add the eggs. It can be cooked in about two minutes this way, if you’re only making a single serving.
A good non-stick pan is a great addition to any breakfast egg dish. Once you learn to flip an egg, you’ll never go back.
What heroic ingredient makes this mushroom toast so special?
For my personal taste, the bread and mushrooms are the most important part of this recipe. I like sourdough bread or nut bread with a thick crust. I love the texture it adds to the dish. But for me, the mushrooms are the highlight. This recipe is really just a vehicle to introduce the forage mushrooms.
Are there any component swaps we should be aware of?
This formula can be modified in several ways. Instead of butter, you can use olive oil to remove the whey. There are several high-quality, gluten-free breads that can also be substituted.
What makes this recipe delicious every time?
Make sure you serve the recipe for what you’re craving. If you want more garlic, use more garlic. If you like softer bread, don’t toast the bread too much. If you like super fluffy eggs, add a little cream on top. You can also use dried spices and other fresh herbs to flavor the mushrooms to suit your taste.
What’s the best part of creating restaurant recipes?
The best part about creating recipes is that I know it’s something I love to eat.
What do you hope people feel when they make one of your recipes?
I hope that people see that you can make something restaurant-quality in your kitchen at home and it doesn’t have to be a big, messy hassle. When I make a recipe at home, I usually try to simplify it as much as possible, because I understand that not everyone has the time to make something complicated.
Hopefully with this dish, people can also see that recipes aren’t always black and white. You can experiment with the flavors and amounts of ingredients you want to use to satisfy your own cravings, and it can still turn out great!
