FunGuy’s Sauteed Oyster Mushrooms and Pear Bagels

This week the FunGuy has a recipe that is sweet, savory, and totally worth twenty minutes of your time to make for a pear-fect holiday season breakfast, brunch, or even lunch!

There’s crunchy toasted walnuts, sweet warm caramelized pear slices, smooth cream cheese, and a whole handful of crispy salty browned oyster mushrooms too! Just finish it off with a drizzle of honey to pull it all together and it’s good to go!

DIRECTIONS:

1. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and trim the ends of the stems. Rinse the pears under cool water before cutting them in half, removing the seeds and stems, and cutting into thin slices. 
2. Heat half of the olive oil in a sauté pan over medium high heat. Once the oil is hot, add the minced garlic and cook for 30 seconds to 1 minute, or until lightly browned. Next, add the oyster mushrooms in a single layer to the pan and allow the mushrooms to brown on each side; about 5-6 minutes. Once the mushrooms are cooked through, turn off the heat and sprinkle with salt to taste and transfer to a dish and cover to keep warm.
3. Return the same pan to the burner over medium heat. Add the remaining olive oil to the pan and allow it to heat up. Once the oil is hot, add the pear slices in a single layer to the pan. Sauté the pears in the layer of oil, turning once one side is caramelized around the edges. After the pear slices have all been turned, add the walnuts to the pan to toast while the pears finish caramelizing. 
4. While the pears cook prepare the bagels by slicing them in half and toasting in a toaster. Prepare the cream cheese by stirring it in a bowl until smooth and creamy. 
5. To assemble the bagels, spread a thin layer on the top and bottom halves of the bagel and layer the pear slices, sautéed oyster mushrooms, toasted walnuts, and a drizzle of honey on top. Repeat with the rest of the bagels.
6. Serve immediately!  

Have a Fun meal!