This was last week’s impromptu brunch for four at my house, when the roommate arrived with some farmer’s market goodies and I paired it with the junk collecting in our fridge.
My favorite dish? So simple: Scrambled eggs, green onions, chevre, and the Vietnamese chili oil naam prik pao.
But the mushroom sautee with wilted root veggie greens came in second. For it we scored some killer shiitake, maitake, bunashimeji, oyster.
Last but not least, that’s Arize Kombucha lightening up the meal. Thanks, Nathan!