Funghi Plate
Stack your funghi plate with goodies galore; warm chanterelle mushrooms cooked with ghee and lightly seasoned with pepper salt and wild ramp powder. Rustle up a colorful green salad made with arugula, sauerkraut, dandelion powder, olive paste, avocado, and baked or poached eggs. Finish with a light drizzle of your favorite olive oil, extra sauerkraut, or a dash of fermented hot sauce.
Funghi Plate
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Ingredients
2 eggs, baked or poached
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1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
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Pinch Dr. Cowan’s Garden Organic Pepper Salt
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1/4 tsp. Dr. Cowan’s Garden Pluck All-Purpose Seasoning
1 avocado, ripe
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1 1/2 tsp. Dr. Cowan’s Garden Wild Ramp Powder
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Pinch Dr. Cowan’s Garden Organic Pepper Salt
- 1/4 tsp. Dr. Cowan’s Garden Sea-Vegetables Powder
- 1/2 Tbsp. sour cream
- Dash lemon or lime juice
Handful arugula leaves
- 1 Tbsp. Dr. Cowan’s Garden Raw Probiotic Sauerkraut – Carrot or Beet Jalapeno
- 1/2 tsp. Dr. Cowan’s Garden Dandelion Powder
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Dash Dr. Cowan’s Garden Organic Balsamic Vinegar
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1+ tsp. Dr. Cowan’s Garden Olive Paste
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Dash Jaya Raw Fermented Probiotic Hot Sauce (optional)
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Dr. Cowan’s Garden Olive Oil (optional)
1 packet Chanterelle mushrooms, gently washed
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1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
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Pinch Dr. Cowan’s Garden Organic Pepper Salt
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1 Tbsp. Dr. Cowan’s Garden A2 Ghee
- 1 garlic clove, crushed (optional)
Eggs
Avocado Mash
Arugula Salad
Mushrooms
Directions
Eggs
Crack 2 eggs into a bowl.
- Add Wild Ramp Powder, a pinch of Peppersalt, All-Purpose Seasoning and gently mix.
- Pour the egg mixture into a silicone muffin tray.
- Set timer for 8 or 10 minutes and bake in the oven until fully cooked.
- Remove eggs from the oven and set aside.
Avocado Mash
While the eggs are in the oven prepare the avocado mash.
- To a small bowl add avocado, 1,2 tsp. Wild Ramp Powder, pinch of Pepper Salt, 1/4 tsp. Sea- Vegetables Powder, 1/2 Tbsp. sour cream and 1 tsp. of lemon or lime juice.
- Gently mash avocadoes until you get your desired consistency and set aside.
Arugula Salad
To a small bowl add arugula, dandelion powder, sauerkraut, balsamic vinegar, and olive paste.
- Gently toss ingredients and set aside.
Mushrooms
Thoroughly clean mushrooms with water and gently pat dry.
- Heat a large frying pan using medium high heat.
- Cut mushrooms in half and add to the pan without any oil or butter.
- Dry sauté mushrooms for several minutes. During this time they’ll start releasing their liquid. Continue to stir until the liquid evaporates.
- Add butter, wild ramp powder, a pinch of pepper salt, and crushed garlic if you’re using this ingredient and stir until the garlic becomes fragrant.
- Remove from the stove.
Assembly
Arrange the arugula salad mixture on a plate.
- Add avocado mash, baked eggs, and scatter the chanterelles on top.
- Garnish with extra sauerkraut, olive oil, or fermented hot sauce and enjoy.
