Foodie Friday: Mushroom Hash with Ginger-Citrus Sauce

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One of my favorite dinner recipes is Cooking Light’s Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce. It takes some time, but the resulting flavors are so bright and unlike most of what I eat that the effort is worth it. Today, I experimented a bit and brought those same zesty tastes to the best part of the day: the morning. The result? A crazily flavorful breakfast dish packed full of produce.

What really sets this dish apart is the sauce. Everything else is pretty simple: start with a base of arugula, add sauté mushrooms and waxy potatoes, and then place a poached egg on top. I adapted the sauce from the recipe mentioned above.

Ginger-Orange Sauce:

  • 1 cup orange juice
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons broth
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
Bring the orange juice to a boil and let it cook down to about 1/4 cup, which will take about 10 minutes. Keep an eye on it so it doesn’t boil over. When it’s done, remove from heat. Once the juice is cool, add the rest of the ingredients and stir together.

Tip: This sauce packs a punch in all kinds of ways: sweet, spicy, and sour. If you are after something more subtle, I suggest slightly reducing the amounts of ginger, lime juice, cumin and red pepper you use. It’s easy to adjust this sauce to taste, so feel free to play around! Top with a tablespoon of chopped scallions and enjoy!

P.S. Check back tomorrow for July’s desktop wallpaper!


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