Mother’s Day is coming up this Sunday. How are you all celebrating? Typically Debbie and I invite the whole family for a Mother’s Day brunch. There are a lot of mothers in our family and I am lucky enough to have two! I have Debbie, of course, and I also have my mom Joan who adopted me when I was a baby. I am so grateful for all the women in my life. Mothers, grandmothers, sisters, daughters and nieces!
Kevin’s sister just had a little girl a couple days ago! What a mother’s day gift that is! She already has one little girl who is precious and precocious and three! So needless to say, she has her hands full, but this Mother’s Day will be extra special for her.
Debbie came up with this brunch idea when she was inspired by a similar, but a heck of a lot more rich and “fattening”, dish with croissants, mushrooms, bacon, butter, cream and cheese. We decided to lighten it up considerably by removing the butter, cream, and most of the cheese. It still has all the beautiful earthy mushrromy flavor, a little diced bacon, a bunch of fresh asparagus, a light dusting of cheese (which is totally optional) and an egg on top. Honestly, I even if I was super skinny and I didn’t care about eating butter and cream, I would still rather eat this dish without it. It is soooo soooo good just the way it is. And much better for you this way.
We used a shit load of mushrooms for this dish! There were mushrooms all over my counter… We wanted to use a number of different kinds and we sure did. We had button mushrooms, cremini mushrooms (which are also called baby portobello’s), dried porcini mushrooms, shiitake mushrooms, and oyster mushrooms. I thought we were going to have too many, but they cooked down quite a bit and we didn’t have extra. We couldn’t believe the flavor that we got from combining all these mushrooms. It was heavenly! Especially when mixed with the leeks and the bacon.
It was our first time using dried mushrooms, but they were easy to use. All you do is soak them in warm water for 20 mins, drain them, and then let them dry on some paper towel. Then chop them up and cook them. Easy…
I have to say something about these croissants I found at a new bakery in Abbotsford. Its called Duft & Co Bakehouse. Its a new place that has opened up in the last little while and its become a total success. Its right by the Farmers Market in old Abbotsford so after the Farmers Market a couple weeks ago, I stopped in for a coffee. I left with coffee and a gluten free blueberry coffee cake. I couldn’t resist! Since then, I go there every Saturday after the Farmers Market. Last Saturday, I took Jessica with me and we left with coffee, a chia tea, a mini lemon loaf, a ham and cheese croissant and lemon meringue cheesecake. I know, I know…
When I got home, Debbie was here and we were about to start making these mushroom croissants when she saw my ham and cheese croissant and had a taste. She sent me back for more plain croissants to make our dish with and I came back with those and another gluten free blueberry coffee cake. Trust me, I know… I couldn’t help it!
These croissants are so incredibly buttery and flakey. A nice crunch on the outside, but super soft on the inside. I’m pretty sure that I have never had a better one. The gluten free coffee cake is amazing and you would never know its gluten free. So soft and moist without the aftertaste or gumminess that gluten free baking sometimes has. I ordered two loaves of the gluten free bread that they make there and I am picking them up today!
I am going to do my best not to leave there with treats, but I’m not making any promises…
- 2 leeks, white part only
- 7 asparagus stalks, sliced in half and cut into 1 - 2 inch pieces
- 5-6 cups mushrooms of different varieties, sliced
- 5 slices bacon, diced and cooked
- 2 cloves red russian garlic, minced
- salt and pepper to taste
- ½ tsp garlic powder
- ½ cup chicken broth
- finely grated gruyere cheese (optional)
- 4 croissants
- 4 eggs
- olive oil spray
- Cut the green parts of the leeks off, leaving only the whites. Then cut them in half then slice them in about ⅛" strips, put them in cold water, and swish them around a bit with your fingers to clean them and get the dirt out. Drain them and set them aside to dry.
- Heat a pan on medium heat, dice the bacon, and fry it up till its crispy. Scoop out the bacon and let it drain on paper towel. Get rid of most of the bacon fat.
- When the leaks are at least mostly dry, add them to the pan and saute for about 3 minutes. Add the garlic and saute for another minute or so.
- Add all the chopped mushrooms and saute for about 10 min till mushroom have cooked down.
- While mushroom are cooking slice your croissants in half.
- Add the chicken broth and scrape up the brown parts on the bottom of the pan.
- In another pan get ready to cook your eggs. Heat your pan to medium and when you have put the asparagus in with the mushrooms, spray a little oil in the pan and crack your eggs in and cook them to your desired doneness. We like our whites fully cooked and the yolks a little runny.
- Add the asparagus and saute for 2 mins or until they are just tender. Take off the heat.
- To assembe, place the mushroom mixture on the croissant, grate a little cheese on top if you like, and then add the egg.
- Season with salt and pepper and Serve!