Creamy Mushrooms and Eggs
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 283.49 g mushrooms, caps only, wiped clean (a mix of wild and cultivated)
- 14.79 ml unsalted butter
- 7.39 ml olive oil
- 1 large shallot, finely minced, rinsed, and patted dry
- salt
- fresh ground black pepper
- 118.29 ml heavy cream
- 4.92 ml chopped fresh rosemary
- 4.92 ml chopped of fresh mint
- 4 small slice brioche bread or 4 small challah, lightly toasted
- 4 poached eggs
directions
- If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
- If you have smaller mushrooms, leave them whole or slice them in half.
- What you are looking for is bite-size pieces.
- Put a medium skillet over med-high heat and add the butter and oil.
- When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
- Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
- Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
- Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
- Arrange the brioche on salad plates and top with the mushrooms and then the eggs.
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