Wednesday, March 31, 2010

earthy little spring supper


If you love eggs and mushroom, like I do, you're gonna love this earthy little spring supper. The two different preparations of the mushrooms creates two delicious flavors and textures. This recipe serves four, but can easily be cut down for a single serving. This is a wonderful vegetarian dish, and is very economical, as well. Plus, it's easy peasy to make.


poached eggs with mushrooms two ways

3 lb white mushrooms, divided
5 Tbsp olive oil, divided
3 lb white mushrooms, divided
8 large eggs
1/2 cup packed flat leaf parsley
4 garlic cloves
1 Tbsp red wine vinegar
3/4 tsp cumin seeds, toasted
flaky sea salt such as Maldon

Prepare the mushrooms:

Preheat oven to 450 with racks in the upper and lower thirds. Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 tsp salt and 1/2 tsp pepper, then spread evenly in 2 large 4 sided sheet pans. Roast, stirring occasionally, until all of liquid has evaporated and mushrooms are golden and crisp. 30 to 40 minutes. Meanwhile, cut remaining mushrooms into 1/2 inch wedges. Finely chop parsley with garlic. Heat remaining Tbsp oil in a heavy 12 inch skillet over medium high heat until it shimmers, then saute mushroom wedges with 1/4 tsp each of salt and pepper for 1 minute. Add vinegar and saute 1 minute. Stir in parsley mixture and butter, and saute until butter has melted. Remove from heat and keep warm, covered.

Poach eggs while mushrooms roast:

Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

To serve:

Stir together mushrooms and 1/4 tsp toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with slotted spoon and transfer to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin.

Serve with buttered baguette slices. Oh, yummy.


From September 2008 issue of my dearly missed Gourmet magazine.

63 comments:

  1. This looks good to me. Gourmet magazine is no more?

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  2. Yummy! :-)
    Gourmet, we all miss you!

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  3. gosh that looks and sounds absolutely scrumptious.....i love mushrooms and eggs!

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  4. I like when the eggs are hard. I like mushroom.Thank you

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  5. I love when someone else cooks for me! Yummy.

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  6. Oh, yum! We're getting huge mushrooms popping up everywhere; this suits my savory tongue!

    Pity about Gourmet; I wonder if Australian Gourmet has gone too? I only buy it occasionally.

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  7. Yum!
    Yes, Gourmet was an excellent magazine.
    I also miss House and Garden.
    Gone the way of all flesh --or decent reading matter.
    Perhaps too many people are reading BLOGS.....!

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  8. Gourmet was my fave. I am heartbroken. They replaced my subscription with Bon Appetit, but it just doesn't compare.

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  9. This looks (and sounds) divine - real food, simply prepared.

    I'll be trying this one!

    xox,
    Susan

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  10. Thank you willow, mushrooms are husband's fave and I love eggs!

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  11. looks wonderful, willow...

    i must try this very soon..

    thanks for sharing it with us...

    and isn't it lonely without Gourmet? (sigh)

    sending love,
    kary

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  12. Yum, Yum...this is too delicious a receipe to pass up.....so I am going to prepare it tonight!!! Will review my "success" tomorrow!

    Thank you for the idea!

    Hugs.

    ♥ Robin ♥

    P.S. Loved you earlier post on "ear-worms".... as a serious lover of classical music, I usually get the composer right - but often forget what the title of the work is....

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  13. Love poached eggs. Love mushrooms. All that's missing is the chocolate (maybe some Godiva cocoa to drink!).

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  14. Definitely will be on the weekend breakfast menu in this house! Thanks for the recipe!

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  15. I eat poached eggs but have never had on mushrooms. What a nice change. Thanks for sharing this recipe. The picture sold me.

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  16. Looks good, but the eggs are too soft for me!

    The Clean White Page

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  17. With all the big holiday dinners...this one is simple and perfect...thanks Willow!

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  18. I think The Mister would love this!

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  19. Gourmet -- gone but not forgotten! Thanks for keeping the love alive!

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  20. Yum, I love the incredible edible egg!

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  21. Delightfully simple and delicious! Yum!

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  22. ooh looks good. I am gonna do that for breakfast tomorrow. Hadn't thought about adding the mushrooms. Loved the daffodil prompt this week. Some great writing.
    QMM

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  23. Yummy, Willow, I love anything with mushrooms..sounds like a great brunch recipe!!1

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  24. Yum. I love eggs on top of anything, actually. I must try this, though.

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  25. That actually sounds really delicious x)

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  26. Can't really go wrong with two such perfect ingredients. Delicious.

    I do miss your Magpie. Bisou, Cro.

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  27. That sounds so delicious - I always find poaching eggs like that a bit of a hit and miss affair but I guess the vinegar helps.

    I'm going to print this out - thanks Willow (and Gourmet magazine)

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  28. I adore eggs and I adore mushrooms. Guess who is going to try this one?

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  29. Eggs, mushrooms, cumin, garlic...what's not to like? Yum!

    And diggin' the new look ;)

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  30. That does sound good--I used to save Gourmet magazines and finally gave them away--I've regretted it often. Are recipes online from the old magazines? I should really look...

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  31. Hubby would LOVE that recipe since he's a poached egg lover and a mushroom eater too. Thanks for this recipe post!

    Di
    The Blue Ridge Gal

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  32. Cro, I'm sure you'll see the magpie again. I change my header quite often!

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  33. Sue, I'm sure quite a few of the Gourmet recipes are online. Let me know what you come up with. Not only were the recipes delicious, I loved the whole artistic style of the magazine. Wonderful tableware and settings!

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  34. Poached over fried is always a better option, and with such adventure in this recipe.

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  35. My mouth is watering, Willow. It looks delicious.

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  36. Two of my favorite things to eat! I will make this, I know. Possibly this evening. Thanks for sharing this recipe, Willow.

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  37. Yum!! What a treat.

    Willow, Your blog looks lovely, but I can't open it from Blogger these days. I had to get here via typing your blog address into my browser, and even at that it took a LONG time to load. I'm sure the fault is mine - ancient computer, etc... but I do miss reading your posts.

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  38. Yum!! Thanks for sharing =-)

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  39. Dare I admit, I have never poached an egg?

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  40. She Writes, I never had much luck poaching an egg, until a few years ago, when a French friend of my daughter's walked me through the process. Now, they are my faves!

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  41. Unfortunately I destroy my eggs. Hard as rocks is the only way I can eat them. But thanks for the recipe - it looks wonderful. I can envision some little yellow rocks on top of those yummy mushrooms.

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  42. Mmmmm...that looks so yummy. Beautiful picture - fit for Gourmet magazine; I miss it, too.

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  43. Ah, sigh.....GREAT SUCCESS with your receipe! (I did add a nice red wine to compliment the amazing flavours!)

    Thank you again.....

    Your Opera-Loving Friend,

    ♥ Robin ♥

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  44. Hilary, I've noticed that the new template takes longer for me to load, as well. I hope Blogger works out the bugs soon! As much as I love the new look, I might have to go back to the minima template.

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  45. Robin, I'm so glad you enjoyed the recipe! Easy and delicious, huh? Red wine would be perfect paired with this. Mmm.

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  46. Robin, I'm so glad you enjoyed the recipe! Easy and delicious, huh? Red wine would be perfect paired with this. Mmm.

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  47. This looks like a great dish! I'm going to give it a shot tonight.

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  48. This looks WONDERFUL!! May have to give this one a try! YUM!

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  49. willow - i'm in food withdrawal just getting back form a seminar where everything was prepared and done for me. oh my. the life i was meant to live. this peaks - sings to me even!!! oh i love mushrooms - i'm alone inthis house in that respect. they are such a gift!!! the photograph here . . the recipe... oh willow. you are so special!! steven

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  50. I am doing it tonight.. Yummmy
    yvonne

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  51. I will so be making this one! Love mushrooms and I haven't had poached eggs in a long, long time.

    Thanks, Willow.

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  52. Mushrooms & eggs are a great combo!

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  53. Tommorrows Breakfast Sorted!

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  54. I just bought that big jar of dried mixed mushrooms that Costco sells and was wondering what will I do with so many mushrooms. Now I have one really great use for them. I hope they all taste good with eggs since there is such a variety. Or I will go through and only pull out the white ones, nah, just try them all. Great for spaghetti and steaks and soup. Truly had never thought of eggs. Thank you.

    God bless.

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  55. Hello Willow,

    I love mushrooms but will pass on the eggs! I can eat them cold in salads or egg mayonnaise but am happy to leave them otherwise. Chocolate eggs are another thing!!

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  56. It looks scrumptious! I add a Tablespoon of red wine to butter fried black mushrooms.

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  57. This looks absolutely fantastic! I'll definitely be trying it. Wishing you a Joyous Easter! xo Gigi

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)