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This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. white wine or marsalla
Please fave and comment on the original submission: click here
Marvelous mushrooms in this mouth watering meal from the kitchens of
chrismukkah
* With the 'mushgreens' as well...um...unfortunately I forgot to put those in there, but it was still very good!
* - optional
Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce- from Closet Cooking
http://www.closetcooking.com/2012/0.....ooms-with.html
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients:
2 tablespoons oil
4 small portobello mushrooms, stems removed (used two large caps)
salt and pepper to taste
1 ounce dried porcini mushrooms (got a package of white dried porcini- porcini is porcini folks :P)
1/2 cup hot water
1 tablespoon butter
1 shallot, finely diced
1 clove garlic, chopped (went with 2*)
1/2 teaspoon thyme, chopped
1/2 teaspoon parsley*
1/2 teaspoon sage*
1/2 teaspoon dried rosemary*
salt and pepper to taste
1/2 cup cream (went with half and half, its a bit lighter*)
½ cup white wine or marsala*
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces spinach, steamed and squeezed to drain (skipped...but dont let that stop you!)
4 eggs
Directions
1. Soak the dried porcini mushrooms in the hot water for 20 minutes. I went with the recommended time on the package, 30 minutes....the flavor comes through in the broth, trust me!
2. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F oven for 30 minutes, flip them, bake for another 10 minutes and set them aside to cool.
And while those are roasting away...
3. Drain the mushrooms, chop, and put in a separate pan.
Reserve the mushroom water, DONT throw that out!
4. Melt the butter in a pan over medium heat.
5. Add the porcini mushrooms, shallots, garlic, parsley, sage, rosemary and thyme, salt and pepper and saute for 2 minutes. Right here is where you can also add the 1/2 cup of white wine (though you can also use cooking wine, or dry sherry) and keep in mind that this does two things- ONE- wine goes very well with mushrooms and will boost their flavor and TWO- it will lend the acidity you need to poach the eggs DIRECTLY INTO THE SAUCE.
6. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
7. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
8.) When this is at a VERY low heat, this is when you break open the eggs and carefully place in the sauce. I would recommend a big slotted spoon or wire mesh spoon.
9.) Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. I actually cooked these to more of a hard boil- the whole 10 minutes- but, if you are looking for softer stay within the three to five minute range, no more.
10.) Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.
Now AS for the spinach...let me say this...since I forgot it, derp :B
1.) You can leave it as is, uncooked- just dont forget to wash it first before you plate it!
2.) You can saute' it with a bit of olive oil, garlic and salt and pepper- thats all you need, really- for about 10 minutes or so, spinach cooks pretty quickly in its own right. THEN plate it with everything.
3.) OR, saute', and when it starts to get just a little "mushy", put it in your blender along with either a handful of fresh basil or parsley, and puree!! This can be the 'finishing sauce' to top over the eggs or on the side, either way is good :B
-Should- you want to make this vegetarian (and without the cream / half & half) I'm sure soy milk would work, (plus margarine, or vegan butter) OR, just use the mushroom broth + wine and at least -one- tablespoon of gluten free flour...basically, you'll have a mushroom roux instead :P
Enjoy folks :)
Please fave and comment on the original submission: click here
Allergy warning – recipe contains dairy & egg products
Please fave and comment on the original submission: click here
Marvelous mushrooms in this mouth watering meal from the kitchens of
chrismukkah******************************* With the 'mushgreens' as well...um...unfortunately I forgot to put those in there, but it was still very good!
* - optional
Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce- from Closet Cooking
http://www.closetcooking.com/2012/0.....ooms-with.html
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients:
2 tablespoons oil
4 small portobello mushrooms, stems removed (used two large caps)
salt and pepper to taste
1 ounce dried porcini mushrooms (got a package of white dried porcini- porcini is porcini folks :P)
1/2 cup hot water
1 tablespoon butter
1 shallot, finely diced
1 clove garlic, chopped (went with 2*)
1/2 teaspoon thyme, chopped
1/2 teaspoon parsley*
1/2 teaspoon sage*
1/2 teaspoon dried rosemary*
salt and pepper to taste
1/2 cup cream (went with half and half, its a bit lighter*)
½ cup white wine or marsala*
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces spinach, steamed and squeezed to drain (skipped...but dont let that stop you!)
4 eggs
Directions
1. Soak the dried porcini mushrooms in the hot water for 20 minutes. I went with the recommended time on the package, 30 minutes....the flavor comes through in the broth, trust me!
2. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F oven for 30 minutes, flip them, bake for another 10 minutes and set them aside to cool.
And while those are roasting away...
3. Drain the mushrooms, chop, and put in a separate pan.
Reserve the mushroom water, DONT throw that out!
4. Melt the butter in a pan over medium heat.
5. Add the porcini mushrooms, shallots, garlic, parsley, sage, rosemary and thyme, salt and pepper and saute for 2 minutes. Right here is where you can also add the 1/2 cup of white wine (though you can also use cooking wine, or dry sherry) and keep in mind that this does two things- ONE- wine goes very well with mushrooms and will boost their flavor and TWO- it will lend the acidity you need to poach the eggs DIRECTLY INTO THE SAUCE.
6. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
7. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
8.) When this is at a VERY low heat, this is when you break open the eggs and carefully place in the sauce. I would recommend a big slotted spoon or wire mesh spoon.
9.) Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. I actually cooked these to more of a hard boil- the whole 10 minutes- but, if you are looking for softer stay within the three to five minute range, no more.
10.) Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.
Now AS for the spinach...let me say this...since I forgot it, derp :B
1.) You can leave it as is, uncooked- just dont forget to wash it first before you plate it!
2.) You can saute' it with a bit of olive oil, garlic and salt and pepper- thats all you need, really- for about 10 minutes or so, spinach cooks pretty quickly in its own right. THEN plate it with everything.
3.) OR, saute', and when it starts to get just a little "mushy", put it in your blender along with either a handful of fresh basil or parsley, and puree!! This can be the 'finishing sauce' to top over the eggs or on the side, either way is good :B
-Should- you want to make this vegetarian (and without the cream / half & half) I'm sure soy milk would work, (plus margarine, or vegan butter) OR, just use the mushroom broth + wine and at least -one- tablespoon of gluten free flour...basically, you'll have a mushroom roux instead :P
Enjoy folks :)
******************************Please fave and comment on the original submission: click here
Allergy warning – recipe contains dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 600 x 450px
File Size 104.4 kB
Comments