Slide

Of Mushroom and Eggs

When you browse through many cookbooks, watch the all the disambiguated cooking shows on TV and get impressed by little kids on Master Chef that would probably make you look like an incompetent human being in the Kitchen, most of you will get discouraged to even attempt to prepare your daily dishes. My question is, when did aesthetics become more important than taste? Well in this recipe you will see how food doesn’t need to necessarily be pretty and look like a garden or a skyscraper, i understand that they do this in restaurants, but if you’re at home, you’re already hungry, so you don’t really need to whet your appetite further (well its always a plus though).

Since I’ve opened my email lines to you (thefatkidinside05@gmail.com) , I read through everything you send me and then I post the interesting questions with my answers on my facebook page (www.facebook.com/thefatkidinside), but those which I’ve read that I REALLY find interesting and beneficial to all my readers I want to tackle here on the blog. 

So this post was inspired by the following mails:

Hi! I’m not a chef, I didn’t have any degree in culinary arts or whatsoever but i do enjoy and love cooking,and right now cooking is one of my concerns. sometimes I manage to hook up some great dishes for my family but most of the time I always just stick to the normal filipino dishes since that’s the only dish our house help knows what to do, our refrigerator always consist of the normal ingredients (pork, chicken, fish, potatoes, carrots, cabbage, kangkong, eggplant, calamansi, ginger)the result of that is we tend to eat the same dishes every week (sinigang, nilaga, adobo,mechado, fried fishes, etc) my sisters who are ages 15 and 8 are fed up with our ‘ulam’ so, tendency is we result in frying hotdogs, nuggets, buttered mushrooms, instant noodles and soup etc.(easy cooking) which I know is not healthy. My 8 year old sister is already obese and more and more I’ve been really bothered.My mom as well is obese, and I really want us as a family to start eating right before we regret losing control of our body. Can you suggest any recipes consisting of the normal ingredients I mentioned? (we also follow a budget) how can I spice it up and make it interesting yet healthy and not boring for my family? I hope you answer my email, it would really mean a lot to me. Thanks so much! much love. – Cath

bonjour!ahm im following you on twitter and one of ur tweets is a video with your sister ms.solenn,actually i follow u because ur the boyfriend of my SUPER idol,ms.anne curtis.yun lang po not because crush kta or wat ever.haha assuming ako.but after watching the video wow your so cool,handsome,classy and good cook.pasensya na po if dami pang adlib,dami ko pa nga po gusto sabihin eh.since kakasubscribe ko pa nga lang po,i observed that more on your sangkap po in food is kakaiba,kung baga di po kilala maybe because sa ibang bansa po or pang mayaman hehe.request lang po if do you able to cook filipino dish na in a classy way but inexpensive,kasi like sa katulad ko na theres no enough money to prvide those things or ingridients.i lovr food,ilove to eat,i love to be inspired by people like you.i really appreciate your response,MERCI!Godbless and plus de puissance.

-margarita:))831

This shows me two things; one that people think cooking is time consuming; just to give you an example: I make my breakfast in 5mins, lunch in 15mins and dinner in 20mins, every day. Secondly, it shows me that people are “afraid” of trying something they are not used to working with because they think that the ingredients are either too expensive, not available, or they just simply don’t know how to use them. This is why I want to invite you as much as possible to diversify as much as possible all the ingredient you are using, visit the farmers markets we have sprouting around your city, talk to the actual growers/farmers of the produce and ask them how to cook and use the ingredients in a dish, they are the best source of information because they are proud of what they are selling and of the quality they are able to achieve. Once such conversations I had was with Marco Lobgregat from Ministry of Mushrooms, last Saturday at the Salcedo Market, where he has a permanent stall; excerpt from their site:

“Ministry of Mushrooms is led by a dynamic team of young entrepreneurs, Marco Lobregat, Jose Javier Ortoll and Victor Sala, passionate about mushrooms and mycological solutions. Whether developing products of the highest quality or building client relations and customer satisfaction, Marco, Jose Javier and Victor help hone each other’s skills to be a fully optimized team. Jose Javier Ortoll and Victor Sala bring together their knowledge of mushroom cultivation and engineering to develop the green, efficient and sustainable mushroom farm. Marco brings his market knowledge and expertise in project management and international sales to ensure that the daily operations drive the company to continuous growth and success. We can make a positive difference through mushrooms.” (http://www.ministryofmushrooms.com)

Supporting local farmers will ensure a diversification of all available produce here, as this will motivate them to try and bring in new strands of vegetable and try to grow them locally, making for a more diverse and exciting food scene. In the below recipe, I use their Fresh Oyster Mushrooms, to make an interesting yet quick and affordable meal.

A golden rule for myself is, each time I am in the supermarket and I can’t recognise a fish/meat/game/vegetable/… I buy it and figure out how to cook it (yes a little google goes a long way).

Buried Eggs, Warm Oyster Mushroom Salad 

Quick Recipe: Take 2 handfuls of oyster mushrooms, clean them, chop them roughly, fry them in a couple of lugs of olive oil, salt and pepper, add some garlic and onions, until is a nice caramel color and softened. Add some dried herbs (ie. celery flakes or dry rosemary, dried thyme, Provencal herbs, anything you like)

Salad: Take some iceberg lettuce, grated carrots, fresh basil and chop roughly (or any other salad leaves you fancy). In a small bowl (that will fit all the leaves later), put in 1 heaped tsp of dijon mustard and slowly stream in the extra virgin olive oil and whisk vigorously until you get a good texture; then mix in juice of half a lemon and some salt and pepper to taste.

Eggs: Fry two eggs in a non stick pan of the same size. Watch the video for tips on how to cook eggs properly.

 

Combine it all in a messy heap and enjoy!

 

 

 

 

64 COMMENTS

    1. Ci Ong February 2, 2012 at 6:02 am

      looks interesting and yummy. Will try it this weekend. Thanks!

    Reply
      1. Erwan February 3, 2012 at 1:53 pm

        send me a pic!

      Reply
    1. Trexcy Anne Cahilog (@trixlelis) February 2, 2012 at 6:55 am

      i agree, that local farmers know the best ingredient for their products
      and they gamely response whenever u have a questions(the Filipino way of hospitality) .
      i like the combination of each flavor. :) fantastic!!!

    Reply
      1. Erwan February 3, 2012 at 1:54 pm

        yes they do, all over the world, farmers will always be helpful

      Reply
    1. Michelle chin February 2, 2012 at 10:26 am

      Shall try this when i get back to melbourne. will be wrestling a research project this year so life will get really busy!

    Reply
      1. Erwan February 3, 2012 at 1:55 pm

        send me a pic! i’ll check it out

      Reply
    1. Aureen February 3, 2012 at 2:03 am

      OMG. the last part was funny. Gotta try this one. Looks easy.

    Reply
      1. Erwan February 3, 2012 at 1:56 pm

        hahah i love that part

      Reply
    1. Nathan February 3, 2012 at 3:22 am

      wow! it looks like i can make this one.. im gonna try to do it this coming weekend… Thanks Erwan! ~ you really need to put up your own resto, so that we can buy/taste the food that your doin… :) more power!!!

    Reply
      1. Erwan February 3, 2012 at 1:56 pm

        you can make all of them!

      Reply
    1. kwini February 3, 2012 at 6:42 am

      Hi! I’m a big fan. I love the way u make ur videos and I really like the background songs of every post u had.. It would be great and It would be much appreciated if your future posts will include songtitles.. please?… thanks! :)

    Reply
      1. Erwan February 3, 2012 at 1:57 pm

        i’ll post the playlist on facebook soon.

      Reply
        1. kwini February 4, 2012 at 10:56 am

          thank you! means a lot!

        Reply
    1. Char February 3, 2012 at 9:56 am

      LOL “Time for some porn” How debaucherous a warm salad could be!! Ok one is hungry now. Hey!! suggestion! Why not try something quintessentially British?? Battered Fish and Chips! =P

    Reply
      1. Erwan February 3, 2012 at 1:57 pm

        i giggled when i made it

      Reply
    1. ogs February 3, 2012 at 10:20 am

      doesn’t look complicated,,,, Nice!

    Reply
      1. Erwan February 3, 2012 at 1:51 pm

        its very easy!

      Reply
    1. novicetired February 3, 2012 at 11:45 am

      that yolk all over and marvin gaye–let’s really get it on!

    Reply
      1. Erwan February 3, 2012 at 1:51 pm

        the best part

      Reply
    1. Jill Rigat February 4, 2012 at 7:25 am

      perfectly fit for my diet! thanks for sharing :)

    Reply
      1. Erwan February 5, 2012 at 2:56 am

        yp simple food is usually the most healthy and probably the most appetizing

      Reply
    1. Dee February 4, 2012 at 5:34 pm

      The last part… HAHAHA.

      Anyhoo, what if I’m not a big fan of vinaigrette? What is the best substitute?

    Reply
      1. Erwan February 5, 2012 at 2:58 am

        give me something to work with here.
        What are you a fan of? if you say Thousand Islands dressing or Ranch, i won’t reply.

      Reply
        1. Dee February 6, 2012 at 3:52 pm

          Honey truffle oil? Nay or yay?

        Reply
          1. Erwan February 8, 2012 at 2:25 am

            nay

          Reply
    1. cookie February 5, 2012 at 4:31 am

      cracking up at the soundtrack in the end :P

    Reply
      1. Erwan February 8, 2012 at 2:33 am

        the best part ever

      Reply
    1. gus February 6, 2012 at 1:40 am

      I’ve made a similar dish before using half of romaine heart (briefly broiled in the oven) as a boat for the eggs and shiitake mushrooms . When I’m in the province and can’t find fresh lettuce, I use grated singkamas or jicama for the salad part. A drizzle of truffle oil on the eggs before serving adds depth to the mushroom flavor. You make it so easy and delicious though.

    Reply
      1. Erwan February 8, 2012 at 2:30 am

        yup that sounds like it worst! not the biggest fan of truffle oil though, the falvour is very artificial (its essence, not the real deal), you’re better off with some tartuffa or truffle cream

      Reply
    1. itskayemiranda February 6, 2012 at 12:43 pm

      Teehee… Too cute. Vinaigrette snob? Chos!

      I for one just like olive oil with lemon. Simple pero masarap. :)

      During the opening credits (at about 0:12 mark), was that bread your making? You bake your own bread?

    Reply
      1. Erwan February 8, 2012 at 2:28 am

        haha i just dont consider ranch a sauce. That was for apple pie dough.

      Reply
    1. ria February 6, 2012 at 2:10 pm

      this is really so cool. i just lost 25 pounds and swore off beer, chips and everything that’s evil. im running out of ideas on what to eat.. thanks for the awesome feature

    Reply
      1. Erwan February 8, 2012 at 2:27 am

        good on you! its really simple: meat and fish (under 8% fat) and veggies.

      Reply
    1. Gail February 6, 2012 at 2:19 pm

      I quietly followed your blog when I was still in Philippines. I never got the chance to redo your recipes but i have learned to mix up whatever edible healthy produce i could get my hands on. Now Im in Tokyo I really want to cook but my kitchen is soo small! Anyway, thank you for this post. mushroom here is relatively cheap :) will make my own mushroom mash up soon!

    Reply
    1. Gail February 6, 2012 at 2:19 pm

      I quietly followed your blog when I was still in Philippines. I never got the chance to redo your recipes but i have learned to mix up whatever edible healthy produce i could get my hands on. Now Im in Tokyo I really want to cook but my kitchen is soo small! Anyway, thank you for this post. mushroom here is relatively cheap :) will make my own mushroom mash up soon!

    Reply
      1. Erwan February 8, 2012 at 2:26 am

        i have a small kitchen too! its possible, just clean as you go!

      Reply
    1. jade February 8, 2012 at 8:00 am

      Hey fellow fat kid! This recipe looks great but i’m having a hard time looking for mushroom here in our place. I absolutely think there’s nobody selling it in our province. What’s the best alternative for mushroom?

    Reply
      1. Erwan February 11, 2012 at 2:05 am

        wow really? internet but no mushrooms, haha whats our world coming too? use zucchini or any type of vegetable that has the meaty texture to it.

      Reply
    1. Claudine Licardo February 8, 2012 at 11:14 am

      it’s my first time to read your blog. now i’m hooked and very inspired to lose more weight. Thanks Erwan! :)

    Reply
      1. Erwan February 11, 2012 at 2:03 am

        thank you!

      Reply
    1. Ronnie February 8, 2012 at 11:29 am

      You mentioned in the early part of cooking not to use EVOO. Why? Thanks :)

    Reply
      1. Erwan February 11, 2012 at 2:03 am

        I’ve explained this is the past. become EVOO is made by a cold press process thats very controlled, so if you heat it up, all the effort goes to nothing and it just becomes a free radical

      Reply
    1. RVay Eman February 9, 2012 at 3:46 am

      I wanna try this dish!!! Since my aim is to loose weight!.. I love your dishes!.. Keep us posted Fat Kid! :)

    Reply
      1. Erwan February 11, 2012 at 2:02 am

        gooooo

      Reply
    1. Daryl February 11, 2012 at 11:57 am

      Hi Erwan,
      My mom and I are your newest fans. We are hooked with your interesting dishes. We love to watch your videos and see your hands say what you speak. Btw, what are the songs you used for this particular video?

      We love you!

    Reply
      1. Erwan February 13, 2012 at 2:36 am

        im glad you both enjoy the vids.

      Reply
    1. Anne February 17, 2012 at 4:54 am

      thanks will try this :)

    Reply
    1. julie February 18, 2012 at 10:16 pm

      I did it tonight and it was really delicious. Here’s a pic and some blahs about it. :) http://iamsuperjulie.com/erwan-heussaffs-mushroom-and-eggs/

    Reply
      1. Erwan February 24, 2012 at 2:56 am

        saw that! awesome!

      Reply
    1. rich February 19, 2012 at 5:29 am

      i love mushrooms.. will definitely try this.. thanks for sharing

    Reply
      1. Erwan February 24, 2012 at 2:57 am

        great let me know

      Reply
    1. Leanne February 21, 2012 at 3:55 am

      Accidentally found this recipe an hour before dinner. Hurriedly rushed to our kitchen to stop our cook. Luckily, found all the necessary ingredients. It was a hit! My customers (aka family) rarely eat greens but this passed the test! Thank you. :) Can you add more chicken breast recipe?

    Reply
    1. Dinan March 13, 2012 at 3:56 am

      My brother ohubgrt a lot of these chicken mushrooms to my house today! I’ve only learned of them in the last 2 months. He’s found them at his house a chef stopped by and asked to buy them. He had never heard of a Chicken Mushroom and thougth the guy was nuts! Now he has been hunting in his yard for them! We live in Minneapolis. I am excited yet timid to cook them up. My husband will NOT join me in the feast!

    Reply
    1. Tin March 28, 2012 at 4:33 pm

      Hi Erwan,

      I might try grilled shredded fish leftovers instead! Hihi…Thanks for this!

    Reply
    1. aira April 28, 2012 at 4:59 am

      this will be in my food list this wk…. yum… i think i know where to go to look for what to eat every week… ur website….:O)

    Reply
    1. Vicky June 16, 2012 at 4:35 am

      This looks really good! I want to try cooking this. May I ask why we can’t use extra virgin olive oil? Also, is it really better to use iceberg lettuce than other kinds like romaine? Thanks in advance.

    Reply
    1. abbie June 26, 2012 at 10:14 am

      hello there! could you maybe include the songs you’re using? i’ve been paying much attention to them. you have a real nice taste in music. :)

    Reply
      1. Erwan July 20, 2012 at 1:56 am

        ill start now haha

      Reply
    1. Elisa Villar October 21, 2012 at 4:14 am

      I am dying to try this one… I’ll try this one next week when i hit the grocery store!! =)

    Reply
      1. Erwan October 31, 2012 at 4:42 am

        go for it

      Reply
    1. dianneramos November 12, 2012 at 7:17 am

      erwan is it ok to use canned mushroom for this dish?

    Reply
      1. Erwan November 20, 2012 at 3:11 am

        it wont be the same but you can give it a go

      Reply
    1. karen February 3, 2013 at 4:13 pm

      haha. funny part at the end! i was busy with work and looking around for a breakfast recipe for monday morning and i thought, uh-oh erwan’s finally decided to show some skin in his cooking videos. haha. yer funny.

    Reply
    1. RR March 8, 2013 at 10:49 am

      Had this for dinner tonight!! I loved everything about it! Super yummy

    Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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