Danish chef René Redzepi (Bon Appetit calls him "the world's best") sautés wild mushrooms in olive oil; adds shallots, cream, and oysters; and lays it all atop buttered sourdough toast with thinly sliced lardo. Suddenly, my go-to breakfast of oatmeal with sunflower seeds seems a tad dull.
Read the magazine's charming feature on Redzepi (and get the recipe), here.
Photos by Ditte Isager for Bon Appetit.
mmmmmmm. my nothing-for-breakfast sounds dull, too. also, I want a kitchen with painted white brick walls! gorgeous!
ReplyDeleteWow, this sounds amazing. I like cooking with shallots so much! Can hardly wait to try this new breakfast.
ReplyDeleteChanterellesssssssss!!! My goodness how I love chanterelles. Must try this next time :)
ReplyDeletedamn.
ReplyDeleteOh my! Oysters for breakfast, how decadent!
ReplyDeleteDecadent indeed! Oysters, cream, buttered toast - dreamy.
ReplyDeleteThat's ridiculous. Mental note to try this at home.
ReplyDelete