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Mushrooms and Egg With Chives


“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.”

Serves 8


8 eggs

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


  1. Cut all the mushrooms into equal, bite-size pieces.
  2. 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.
  3. When the eggs are almost done cooking, in a large sauté pan, heat the olive oil until just smoking.
  4. Add all the cut mushrooms and cook until all the liquid is gone from the pan.
  5. Add the butter, chopped shallot and garlic and adjust seasoning with salt and pepper.
  6. When the mushrooms are nicely roasted, deglaze the pan with sherry.
  7. Add the heavy cream and crème fraiche and reduce until glazed.
  8. Finish with the sherry vinegar and chopped chives (reserve some of the chopped chives for a garnish).

To serve
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.


Hudson Valley Restaurant Week is back this April 8-21!