• 1 slice whole grain bread
• 1 garlic clove, halved (optional)
• 1 tablespoon extra virgin olive oil
• 1 medium portobello mushroom (stuffing size), or 2 or 3 white or cremini mushrooms, sliced about 1/2 inch thick
• 1 egg
• Salt and freshly ground pepper
• Chopped fresh herbs, such as tarragon, marjoram or parsley (optional)

Toast the bread while you cook the mushrooms and the egg. When the bread is lightly toasted, rub with a cut clove of garlic if you wish.

Heat 2 teaspoons of the olive oil in a medium-size nonstick skillet over medium-high heat. Add the mushrooms, and cook on one side without moving them around until they begin to sweat, 3 to 5 minutes. Shake the pan a little and continue to cook until lightly colored, then turn over and cook on the other side until the mushrooms are tender and moist. Season to taste with salt and pepper. Remove from the heat, and place on top of the toast in a single layer.

Heat the remaining teaspoon of olive oil in the hot pan over medium heat, and break in the egg. Fry until the white is set, about four minutes. Season with salt and pepper, and carefully place on top of the mushrooms. Sprinkle with herbs if desired, and eat.

ADVANCE PREPARATION

There’s nothing to do in advance here, but if you wanted to sauté more than one mushroom for another panino, the cooked mushrooms would keep for a couple of days in the refrigerator.