Wild Mushroom Stew with Egg Yolk | James Beard Foundation

Name: Wild Mushroom Stew with Egg Yolk | James Beard Foundation
Ingredients: Grape-seed oil as needed; 2 pounds assorted wild mushrooms (such as morels, chanterelles, or oyster), cleaned and trimmed (trimmings reserved); 2 tablespoons butter; 2 tablespoons minced shallots; 2 teaspoons thyme leaves; Salt and pepper to taste; 2 1/2 shallots, peeled and coarsely chopped; 3 small cloves of garlic, smashed with the flat side of a knife; 1/2 pound of white button mushrooms, cleaned and finely chopped; Salt to taste; 1/4 cup white wine; 2 cups heavy cream; 3 sprigs thyme; 1 tablespoon butter; 1 tablespoon minced shallots; 1 tablespoon chopped spring onions; 1 tablespoon sliced scallions; 5 ramp leaves, cut into 1-inch pieces; 4 egg yolks; Small greens (such as watercress or Miner’s lettuce) for garnish

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Chris DiMinno’s hearty stew is made with the first mushrooms that peek out of the earth in spring.

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Ingredients

Grape-seed oil as needed
2 pounds assorted wild mushrooms (such as morels, chanterelles, or oyster), cleaned and trimmed (trimmings reserved)
2 tablespoons butter
2 tablespoons minced shallots
2 teaspoons thyme leaves
Salt and pepper to taste
2 1/2 shallots, peeled and coarsely chopped
3 small cloves of garlic, smashed with the flat side of a knife
1/2 pound of white button mushrooms, cleaned and finely chopped
Salt to taste
1/4 cup white wine
2 cups heavy cream
3 sprigs thyme
1 tablespoon butter
1 tablespoon minced shallots
1 tablespoon chopped spring onions
1 tablespoon sliced scallions
5 ramp leaves, cut into 1-inch pieces
4 egg yolks
Small greens (such as watercress or Miner’s lettuce) for garnish