Poached Eggs With Mushrooms Two Ways
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
60
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1360 g
White Mushrooms (divided)1 tbsp
Wine Vinegar (red-)1 tbsp
Unsalted Butter1 tbsp
Distilled White Vinegar8 large
EggDirections:
1
Prepare mushrooms: Preheat oven to 450°F with racks in upper and lower thirds
2
Thinly slice two thirds of mushrooms 1/8 inch thick
3
Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans
4
Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes
5
Meanwhile, cut remaining mushrooms into 1/2-inch wedges
6
Finely chop parsley with garlic
7
Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute
8
Add red-wine vinegar and sauté 1 minute
9
Stir in parsley mixture and butter and sauté until butter has melted
10
Season with salt
11
Remove from heat and keep warm, covered
12
Preheat oven to 450°F with racks in upper and lower thirds
13
Thinly slice two thirds of mushrooms 1/8 inch thick
14
Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans
15
Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes
16
Meanwhile, cut remaining mushrooms into 1/2-inch wedges
17
Finely chop parsley with garlic
18
Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute
19
Add red-wine vinegar and sauté 1 minute
20
Stir in parsley mixture and butter and sauté until butter has melted
21
Season with salt
22
Remove from heat and keep warm, covered
23
Poach eggs while mushrooms roast: Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar
24
Break each egg into a cup and slide egg into water, spacing eggs apart
25
Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes
26
Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar
27
Break each egg into a cup and slide egg into water, spacing eggs apart
28
Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes
29
To serve: Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates
30
Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms
31
Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste
32
Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates
33
Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms
34
Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste