Wild Mushrooms on Toasted Sourdough at Sycamore, you are quite the appetizer!
Why, thank you! I know we’ve got a wild reputation but we’re a real treat at Sycamore. Chef Sam Jacobson created my recipe based on a dish made while cooking in London. The original was fresh, sauteed porcini topped with a fried duck egg.
Tell us about your stateside makeover.
Jacobson wanted to use local mushrooms that vary throughout the season. Right now, he’s using chantrelle, lobster, royal trumpet and beech mushrooms. He replaced the fried duck egg with a sunny-side up, free-range chicken egg he buys from Green Meadows Farm in Gap, Pa. To finish, my sauteed goodness is set atop toasted sourdough bread from Le Bus.
How is the sourdough prepared?
Toasted in butter, olive oil, local garlic and chives (from Green Meadows!) alongside ’shrooms. When my bread is toasted, it’s taken out of the pan, the heat gets turned up and we’re sauteed until browned. Finally, we’re delicately crowned with a sunny-side up egg.
Any tips for the at-home cook trying to recreate you?
Of course—the waitstaff says this is their favorite Sycamore meal to make at home for breakfast. Jacobson likes to use imported, higher quality mushrooms for flavor but says you can use good ol’ supermarket ’shrooms too. Make sure you have enough butter or olive oil in the pan so the toast gets nice and golden and don’t turn the heat up too high: You want it crispy on the outside, soft on the inside. His last tip: A little extra butter is never enough.
Sycamore is a BYO. Any wine suggestions?
To tame my wild side, sip a sauvignon blanc.
Sycamore, 14 S. Lansdowne Ave., Lansdowne. 484.461.2867. sycamorebyo.com
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