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.
