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
• pepper
• 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