Cooking With the Soom Crew: Mushroom Fried Egg Tartine

By: Julie Ozlek  |  April 14, 2017

Amy didn’t feel like searching for a recipe this week, so Shelby took it upon herself to dive deeply into a list of dishes that are “Passover-adaptable” for this week’s Cooking with the Soom Crew meal.

Shelby used our friend Andrea Bemis’ Dishing Up The Dirt Cookbook and thought her Mushroom & Fried Egg Tartine (pg. 66) was a suitable dish to be made K for P (Kosher for Passover). Not only did she and Emil cook this dish and lay it atop matzo (compared to the “good-quality” bread Andrea’s recipe calls for), but Shelby decided to add another element to this meal that she slightly altered also from Andrea’s cookbook.

She followed the recipe for the Cauliflower Tahini Dip (pg. 22), but rather than using regular cauliflower, she brought additional pizzazz to the plate by using purple cauliflower. The crunch of the matzo paired with the aromatic and meaty mushrooms and the creaminess of the egg yolk formed a delicious lunch for us to enjoy. The dip was also light and fluffy and was a good complement to the meal, especially since it didn’t overpower the dish.

Everyone in the building kept complimenting the aroma in the kitchen, so that’s how you know it was a successful meal.

Lastly, Shelby decided it would be a good idea to form “Charoset Halva Energy Bites.” These bites were rich and loaded with freshness. Amy said these bites reminded her of halva particularly because of the texture and taste.  I wish we could’ve shared a beautiful image of them, but honestly they were ugly and looked even worse when trying to photograph them. So instead, we captured this candid of Shelby enjoying them to say the least!

Want the recipe for the Charoset Energy Bites? Look no further. You can even keep these bites in the freezer for a few weeks!

Yields 20-24 bites.

 Ingredients
  • 5 oz dried apple rings
  • 6 medjool dates
  • 1 cup walnuts
  • 1 1/4 cup tahini
  • 1/8 tsp cinnamon
 Instructions
  • Blend all ingredients in food processor until they yield a uniform consistency
  • Scoop out with tablespoon and roll into bite-sized balls
  • Place on plate, in freezer for 25-30 minutes
  • Pop in mouth & Enjoy!

All my love,

Julie