Poached Eggs with Mushrooms Recipe | James Beard Foundation

Name: Poached Eggs with Mushrooms Recipe | James Beard Foundation
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.

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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 archive.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