Creamy Mushrooms and Eggs

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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