From pantry staples to a memorable meal
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
It's now all but mandatory for restaurants to serve local food, but few chefs cook it with the same verve as Aaron Josinsky. His regional menu at the Bluebird Tavern in Burlington, Vermont, has quickly earned the small-town restaurant national acclaim. This recipe for mushroom toast shows Josinsky's talent for coaxing big flavors from the simplest ingredients. When pierced, the egg on top becomes an instant sauce for meaty mushrooms and crusty bread. Use any mushrooms you like, but good bread and farm-fresh eggs will take this supper from simple to spectacular.
Yield: 6 servings
½ ounce dried porcini mushrooms
1 cup chicken stock
1 thick Parmesan rind
3 tablespoons butter
1 small shallot, minced (about ¼ cup)
1½ pounds mixed mushrooms, sliced
1 tablespoon sherry vinegar
2 tablespoons chopped tarragon
Salt and freshly ground pepper
6 thick slices crusty bread, toasted
¼ cup extra-virgin olive oil
6 poached eggs