Mushroom and Poached Egg Dish from Greg Vernick
An inspiring winter dish from a Philadelphia chef
The story behind Greg Vernick's steamed-mushroom-and-poached-egg dish (see the recipe) may inspire you beyond an impetus to cook.
Shortly after Hurricane Sandy, the New Jersey native and chef devised a special menu at his namesake Philadelphia restaurant, Vernick Food & Drink, proceeds from which would benefit the American Red Cross of South Jersey. The mushroom-and-egg combination was created specifically for said menu.
Like the rest of the rustic cuisine at Vernick--such as a grilled romaine salad with fig and aged cheddar, and wood-oven-roasted fish stuffed with fennel and orange--the dish satisfies because of its unfussiness: A brothy base flavored with shallot, thyme and lemon juice melds with the poached egg yolk and the earthy mushrooms for a rich, soothing midwinter entrée that would be equally enjoyable at brunch or dinner.
Perhaps more important, profits from this dish alone raised $1,400 for the American Red Cross.
Which warms us even more than the dish itself.