Chorizo Breakfast Sandwich with Mushroom Gravy

  • Yield: 4 servings


1 yellow onion, sliced
10 crimini mushrooms, cleaned and sliced
4tablespoons butter
5 garlic cloves, minced
3 1/2cups chicken stock
1ounce porcini mushrooms, dried
1/4cup flour
1cup dry white wine
1/2cup heavy cream
2tablespoons fresh parsley, chopped
1teaspoon fresh thyme, chopped
Salt and pepper, to taste
2cups arugula
4ounces Spanish chorizo sausage, sliced on a bias and cooked crisp
4tablespoons olive oil vinaigrette
4whole eggs
8 thin slices of hearty bread, lightly bread


  1. For mushroom gravy: Sauté onion and criminis in butter until brown, add garlic and cook until soft. Bring chicken stock to a boil and add porcinis. Remove from heat and let steep for 15 minutes. Remove porcinis from broth and chop, reserving the steeping liquid. Add chopped porcinis to crimini-onion mixture and whisk in flour. Add reserved mushroom liquid and white wine, bring to a boil and simmer 3 minutes. Remove from heat. Add heavy cream and fresh herbs. Season with salt and pepper to taste and keep warm until serving time.
  2. In a small bowl combine arugula and chorizo. Toss with olive oil vinaigrette and season lightly with salt and pepper. Poach eggs until yolk is barley set. Place a piece of bread on each of 4 plates, top with a small amount of arugula salad, set a poached egg on salad and cover with mushroom gravy. Lean a second piece of bread alongside.
Recipe courtesy of the Mushroom Council’s Mushroom Channel and Iowa University