|~ From Top: Sautéed Mushrooms, |
My Mushroom Ragout (Re)creation, Close-up ~
Serving size: 2
- 1/2 oz dried porcini mushrooms
- 1 cups water
- 1 1/2 cups vegetable broth
- 1 lb mixed mushrooms (oyster, cremini, shitake, etc)
- 1/2 lb sourdough bread, crusts removed
- 4 1/2 tbsps olive oil
- 2 garlic cloves, crushed
- 1/2 cup white wine
- 3 thyme sprigs
- 2-4 eggs, depending on appetite ; )
- Vinegar, for poaching
- 1/4 cup sour cream
- 2 tbsps chopped tarragon
- 2 tbsps chopped sage
- Salt & pepper
-Soak dried porcini in 1 cup water and set aside for 30 minutes.
-Preheat oven to 400 degrees.
-Cut bread into 1-inch cubes and toss with 2 tbsps olive oil, crushed garlic and salt.
-Place bread on a baking sheet and toast for 15 minutes, or until they start to brown.
-Pour 1 tbsp of olive oil in a skillet and heat on medium-high heat.
-Add mushrooms in batches, cooking for 2 minutes on each side, then remove and set aside when the mushrooms start to brown (add more olive oil as necessary).
-Pour white wine & vegetable broth into the same skillet.
-Next, lift the porcini out of its soaking water (squeezing to remove excess water) and set aside with the other mushrooms.
-Pour the porcini water into the skillet with the broth & wine and add thyme and salt.
-Simmer the broth until it has reduced to about 1 cup (20 minutes) and remove from heat and set aside.
-To poach the eggs, fill a small saucepan with just enough water to cover an egg, add a splash of vinegar and bring to a boil.
-Crack an egg into a small cup and carefully pour into the boiling water.
-Immediately remove the pan from heat and let the egg "poach" for 5 minutes.
-Lift the egg out of the pan and place in a bowl of warm water.
-Repeat this process for each egg and once all the eggs are poached, dry them on a paper towel.
-Reheat the broth and add the mushrooms, sour cream, most of the chopped herbs and salt and pepper.
-Once the mushroom mixture is hot, divide the bread croutons on two plates and spoon the mushrooms ragout over the croutons evenly.
-Top with 1-2 poaches eggs, the remaining herbs, and some freshly shaved parmesan to top it all off.