Mushroom Ragout with Poached Egg on Toast

I recently purchased Yotam Ottolenghi latest cookbook Plenty. Yes, it is a vegetarian cookbook, but I love the simple, yet hearty recipes and the Missus has taken to the photos. We're still in the mode of eating at home so I thought I'd make this for Saturday brunch. The original recipe uses duck eggs, I had some really nice extra large organic eggs so I used that. I didn't fuss about with creating sourdough toast in the oven, I simply went with some Cherry Blossom white bread brushed with roasted garlic olive oil. Also, for some reason I couldn't find any fresh thyme....and I really didn't want to spend too much, ahem, time (pun intended) looking for it. I had some fresh oregano on hand so I subbed that. I hadn't poached eggs in years....like fifteen years, so they didn't come out as pretty as I desired.....but man this was good.

 

Man that drizzle of truffle oil does take it up a level too.......

Things not to sub out; the dried porcini plays a key role. Do use a variety of mushrooms.....I mean really, you don't have to go hunting for chanterelles or anything, but I did use oyster mushrooms, along with some maitake mushrooms to go with the standard white and crimini mushrooms. Of course the Missus spent a good deal of time picking out the porcini mushrooms to savor. I added garlic to the dish because, well, we love garlic and replaced sour cream with creme fraiche....because....well, just because.

 

So with out further ado.....

Mushroom Ragout with Poached Egg on Toast

 

1/2 oz dried porcini mushrooms
2 1/2 cup water
1 1/2 lbs mixed fresh mushrooms
5-6 Tbs extra virgin olive oil
2 garlic cloves minced
1 onion sliced
1 carrot sliced
3 stalks of celery sliced
1/2 cup white wine
2 Tb chopped fresh oregano
3-4 Tb chopped tarragon
4 large poached eggs
3-4 Tb Creme Fraiche
salt and pepper
chopped tarragon for garnish
truffle oil
4 slices thick cut toasted white bread brushed with roasted garlic olive oil

- Soak the porcini mushroom in 1 cup of luke warm water for 30 minutes
- Clean and slice mushrooms
- Heat 1 Tb of olive oil over medium heat in a thick bottomed pan and scatter one-third of the mushrooms in pan (do not crowd). I divided up the mushrooms based on cooking time. Leave mushrooms to caramelize for a minute or two without touching before turning to brown for another minute or so, then remove. Follow the same process for the rest of the mushrooms.Add oil as necessary.
- Once mushrooms are done, add 1-2 Tb of olive oil and put onion, celery, and carrot into the pan and saute, but do not brown.
- Once the vegetables soften add the white wine and let simmer for a minute or two.
- While vegetables are softening remove porcini soaking liquid, squeezing out excess liquid. Chop into pieces matching the cooked mushrooms and combine.
- Add the porcini liquid to the pan, making sure to not add the grit and bring to a simmer.
- Add 1 1/2 cup water, garlic, the oregano and tarragon, and salt and pepper to taste.
- Let this liquid simmer slowly for 15 - 25 minutes until you have about 1 cup or so liquid left.
- Strain this mixture over a large bowl and discard the vegetables.
- While the stock is reducing poach your eggs.
- When you are done poaching eggs and the stock has been strained, put stock back in pan, adding in mushrooms and heat. Add creme fraiche to thicken.
- When the dish is composed drizzle a bit of truffle oil over the eggs.

Eat, then go back to bed......

 

Comments

[Chubbypanda]

I love anything that includes an oozy yolk.

What are your thoughts on truffle oil? I've heard that it's punchy stuff. Does it actually taste like truffles?

[kat]

this looks good, I'm gonna try.

[Cathy]

You know I love poached eggs...this looks so good. It is going to be dinner today, because I don't want to wait for morning. Then I can go to bed after I eat.

[Lynnea]

all my favorites!! I really want to make this!! wow and yum =)

[Kirk]

Hi CP - It tastes faintly of truffles....I use it mainly for the wonderful fragrance,I find it especially punches up mushrooms, potatoes, eggs, and root vegetables. Since there's really no truffle in truffle oil it doesn't taste too much like it and can overpower stuff if used in too high a quantity....like many other ingredients.

Hi Kat - This one takes a bit of time, but is easy.

Hi Cathy - I hope it turns out well for you two!

Hi Lynnea - This was surprisingly easy, though a bit time consuming.

[Carol]

What a beautiful dish, Kirk! And I love the idea of using the truffle oil. I think I'll make it this weekend since I'll have some time. Thanks so much for sharing the recipe!

[Kirk]

Hi Carol - It's a really easy recipe....just takes a bit of time. Man, I didn't know how much I enjoy poached eggs.

[Carol]

And your poached egg looks perfectly cooked, too.

[Kirk]

Hi Carol - It was melt in your mouth.....though perhaps just a tad past where I wanted it.