Poached Eggs with Mushrooms | James Beard Foundation

Name: Poached Eggs with Mushrooms | James Beard Foundation
Total time: 90 min
Ingredients: 1 stick (8 tablespoons) butter, divided; 2 small shallots shallots; 2 cloves garlic, chopped; 2 1/2 pounds mixed mushrooms, trimmed (such as cremini, hon shimeji, white beech, trumpet, or velvet pioppini); Salt; pepper; 1/2 cup white wine; 1/4 cup Cognac; 1 pint brown chicken base (such as Fond Brun de volaille; available at Whole Foods or 1 tablespoon chicken bouillon paste stirred into 2 cups chicken stock); 1 tablespoon white vinegar; 4 eggs; 2 tablespoons chopped parsley; 1 baguette, sliced and toasted

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A warm ragoût of earthy mixed mushrooms is just the thing we want to eat when temperatures drop. To make it even more comforting, chef Olivier Reginensi tops his dish off with a runny poached egg...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

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Ingredients

1 stick (8 tablespoons) butter, divided
2 small shallots shallots
2 cloves garlic, chopped
2 1/2 pounds mixed mushrooms, trimmed (such as cremini, hon shimeji, white beech, trumpet, or velvet pioppini)
Salt
pepper
1/2 cup white wine
1/4 cup Cognac
1 pint brown chicken base (such as Fond Brun de volaille; available at Whole Foods or 1 tablespoon chicken bouillon paste stirred into 2 cups chicken stock)
1 tablespoon white vinegar
4 eggs
2 tablespoons chopped parsley
1 baguette, sliced and toasted