Recipes

Steamed Mushroom and Poached Egg

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To learn more about this recipe, read the related story, "Rich Yolk".

Steamed Mushrooms, Poached Eggs, Chiles and Parmesan

Recipe adapted from Greg Vernick, Vernick Food & Drink, Philadelphia

Yield: 4 servings

Cook Time: 10 minutes

Ingredients

½ small jalapeño, thinly sliced into rings

1 tablespoon plus 1 teaspoon white wine vinegar

2 cups wild mushrooms, stemmed and caps thinly sliced (such as a combination of shiitake, oyster and cremini mushrooms)

3 cups low-sodium chicken broth

1 teaspoon extra-virgin olive oil

1 teaspoon finely chopped shallot

½ teaspoon finely chopped thyme leaves

1 teaspoon kosher salt, plus more to taste

1 teaspoon fresh lemon juice

4 large eggs

Freshly ground black pepper

2 tablespoons finely grated Parmigiano-Reggiano cheese

10 flat-leaf parsley leaves, stacked and thinly sliced crosswise (about 2 teaspoons)

Directions

1. In a small bowl, add the jalapeño and 1 tablespoon of the vinegar. Set aside to pickle for 5 minutes.

2. In a medium saucepan set over medium heat, add the mushrooms, chicken broth, olive oil, shallot, thyme and 1 teaspoon kosher salt. Cover and cook until the mushrooms are softened, about 5 minutes. Remove the lid and stir in the lemon juice. Season with additional salt if needed.

3. In a medium saucepan set over medium heat, add the remaining 1 teaspoon vinegar and enough water to reach 3 inches up the sides of the pan. Bring to a boil. Working one at a time, crack each egg into a small bowl and carefully tip the egg into the boiling water. Repeat with another egg. Use a slotted spoon to baste the eggs, cooking until the whites are set, about 2 minutes. Use the slotted spoon to carefully transfer the eggs, one at a time, to a paper-towel-lined plate, then repeat with the remaining eggs.

4. Divide the mushrooms and broth among 4 bowls. Place 1 egg in each of the bowls and season each serving with salt and pepper. Sprinkle the Parmigiano-Reggiano cheese around each egg and top with a few of the pickled jalapeño slices and the parsley. Serve immediately. Calories per Serving: 120; Sodium: 710mg; Total Carbohydrate: 4g; Fiber: 1g; Fat: 7g

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