Poached Eggs with Sauce of Mushrooms and Pancetta

Recipe courtesy of Chef Margaret Edwins, 611 Supreme, Seattle


Yield: 24 servings


Olive oil
1 pound 14 ounces shallots, cut into 1/8-inch slices
1 1/2 cups thinly sliced garlic
12 sprigs thyme
6 bay leaves
3 tablespoons black peppercorns
3 tablespoons fennel seeds
12 ounces pancetta, julienned
6 cups chicken stock
1 1/2 ounces dried shiitake mushrooms
1 1/2 cups balsamic vinegar
3 cups red wine
1 ½ cups cooking sherry
Salt and pepper

1 1/2 pounds crimini mushrooms, quartered
1 1/2 pounds shiitake mushrooms, sliced
1 1/2 pounds portabella mushrooms, 1/2-inch cubes
6 ounces shallots, minced
6 garlic cloves, minced
6 sprigs thyme
6 sprigs rosemary
3 cups olive oil
1 1/2 cups white wine
3/4 cup lemon juice
Salt and pepper

48 large eggs
48 thick slices baguette


To make Sauce: Sweat shallots, garlic, thyme, bay leaves, peppercorns and fennel in oil until golden and soft. Add pancetta, sauté on low until shallots are caramelized. Add vinegar and reduce by three-fourths. Add wine and sherry, reduce by three-fourths. Heat stock with dried mushrooms and reserve the mushrooms. Add stock and reduce until sauce coats back of a spoon. Remove thyme and bay leaves, season to taste. (Makes about 6 cups)

Slice reconstituted dried mushrooms. Mix together with fresh mushrooms, minced shallots, garlic, thyme, rosemary, olive oil, white wine, lemon juice and salt and pepper to taste. Sauté on medium to low heat until mushrooms release their juices and are tender. (Makes about 6 cups)

For each serving, to order: Poach 2 eggs. Toast and butter 2 slices of baguette. Reheat 1/4 cup shallot sauce with 1/4 cup sautéed mushrooms. Plate eggs on toast and gently pour sauce over top.


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