“We love to use morels in the spring, chanterelles in the summer, hen of the woods and black trumpet mushrooms in the fall and winter.”
1/2 pound cremini mushrooms
1/2 pound hen of the woods mushrooms
1/2 pound oyster mushrooms
1/2 pound shiitake mushrooms
1/2 pound locally foraged seasonal mushrooms, washed, dried
1/4 cup olive oil
1 tablespoon butter
1 shallot, chopped
1 clove garlic, chopped
salt and pepper to taste
2 tablespoons sherry
1/4 cup heavy cream
2 tablespoons crème fraiche
1 tablespoon sherry vinegar
pinch of Maldon sea salt for each serving
1 bunch chives, chopped
- Cut all the mushrooms into equal, bite-size pieces.
- Set up a water bath with an immersion circulator to 144.5˚F/62.5°C and cook the eggs in the shell for one hour.
- When the eggs are almost done cooking, in a large sauté pan, heat the olive oil until just smoking.
- Add all the cut mushrooms and cook until all the liquid is gone from the pan.
- Add the butter, chopped shallot and garlic and adjust seasoning with salt and pepper.
- When the mushrooms are nicely roasted, deglaze the pan with sherry.
- Add the heavy cream and crème fraiche and reduce until glazed.
- Finish with the sherry vinegar and chopped chives (reserve some of the chopped chives for a garnish).
Divide the mushroom mixture equally into the center of individual, shallow bowls, forming a small well in the middle. Crack the eggs into the well—it should be a perfect, slow-poached egg. Sprinkle with a pinch of Maldon sea salt and chopped chives. Serve with grilled bread.