Friday, May 3, 2013

FFWD Creamy Mushrooms and Eggs

The Incredible Edible Egg 


This weeks French Friday recipe was for Creamy Mushrooms and Eggs.  When I saw this recipe, I wasn’t quite sure how to serve it.  Should I make it for lunch, brunch, or maybe a light dinner?  Dorie suggests serving it as an appetizer or starter.
I had been busy working all day in my yard.  Did I tell you spring has finally come to New Jersey?  With spring, comes never ending yard work! Cleaning out flower beds, cutting back my berry bushes,  cleaning out my garden beds, and that’s just the beginning.  
When I came into the house, after a long day of work, I really didn’t want to start supper.  We both ate a late lunch and, quite frankly, were not very hungry.  I then remembered the creamy mushrooms and eggs from Dorie.  This dish was not at all complicated and, was actually pretty easy to put together.  However,  did I think Bill would eat this for dinner?  He does enjoy omelets for dinner, every once in a while.  I think, if I let it happen, he would eat cereal. So, why not creamy mushrooms and eggs?
I had some nice potato bread in the house, and that’s what I used instead of brioche.  The mushrooms are sauteed with a finely minced shallot.  Cream is added along with salt, pepper and chopped fresh rosemary. The recipe also called for fresh mint but, I just didn’t think I’d enjoy the taste of mint and rosemary with my eggs.

Creamy Mushrooms and Eggs
Now the challenge,  poached eggs!  I have poached eggs before but, never with very good results.  So, I was a bit reluctant.  I decided to try poaching them using the canning jar rings, as Dorie suggested.  I couldn’t believe I finally had success!  Perfectly poached eggs!  Why was I always so afraid of making these? I found Dories instructions easy to follow, and I know I will be making them again. I guess you can teach an old dog new tricks…thanks Dorie!
This was a surprisingly wonderful dish!  We both enjoyed it. I loved the way the runny yolk mixed with the creamy mushroom sauce….heavenly!  I will definitely be making it again! Maybe next time with the mint.  It was pure comfort food. Those Creamy Mushrooms and Eggs, made a great light supper, served with a salad!  Happy Friday everyone!


You can find the recipe for this satisfyingly delicious dish in Dorie Greenspan’s cookbook “Around My French Table” or here.  To see how other Doristas fared with this dish check it out here.

Mincing the shallots
The mushroom sauce
Delicious and satisfying!!

21 comments:

  1. I'll have to look up the canning jar ring method. I just always go for the softboiled as they are always perfect for me and just wait quietly while I get everything else ready. I love that cream sauce on that plate waiting for me to come by and mop it up with bread M....

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  2. I like the runny mushrooms in addition to the eggs. Quite a dish Kathy! And since I have a million rings, I might give it a try. Poached eggs are so great in so many recipes.

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  3. Canning jar rings? How did I miss that one. Sopping up the sauce with the bread was a highlight!

    Spring is finally hitting here too and with it, the realization that some animals have torn up over half of my lawn. Sigh.

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  4. Kathy, it certainly looks and sounds like you really enjoyed this recipe for creamy mushrooms and eggs - poaching eggs is always somewhat of a challenge but quite worthwhile the extra effort. I agree you with on the rosemary/mint thing, I do not think that would have been the right herbs to add to the creamy mushrooms either, I used chives and Italian parsley. Your presentation is really wonderful, Kathy!
    Have a great Friday!

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  5. Good to know that Dorie's technique really works... if I ever feel inspired to poach eggs which is rare. This is a wonderful quick light meal.

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  6. I love the cream and the yolk that are just oozing in your dish! Yum!

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  7. My Bill won't touch fungus, but I was happy to have this one all to myself! Glad you both enjoyed. Have a wonderful weekend, Kathy!

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  8. Thanks Kathy, things are good, and you are so right, Tricia and I would have been beside ourselves had we made the trip.
    Things do happen for a reason don't they. This was a good recipe and I have check out the canning jar ring trick,
    it sounds like the perfect solution for poached eggs. Have a great weekend.

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  9. Your eggs look great and I am glad you had success with poaching.

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  10. Droolworthy!!! I am going to poach a couple of eggs for the dinner too.

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  11. I would so have this for dinner. The poached egg on top really draws me in (and yeah... I'd skip the mint). We're ready to garden in MN - but the snow hasn't stopped (????) You can see why creamy mushrooms just comfort me!

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  12. Oh my goodness this looks so good Kathy!

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  13. If only I could have a bite through the screen!... Really!, Yummylicious-looking.

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  14. I cheated and had Howard make the poached eggs. I really enjoyed this one too. Glad you did too! Isn't it nice to have spring arrive? My garden is busting out in bloom. I love it. Have a great weekend.

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  15. I like how saucy your mushrooms are - I reduced the sauce quite a bit, but maybe next time I won't. I enjoyed the mint in this dish. The flavour was really surprising (in a good way).

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  16. Kathy, I am so glad I read this post. Poaching the egg in canning jar rings is a fabulous idea. Creamy mushrooms and egg sounds like a great dinner after working in the garden. Spring is my favourite season. Your whole lookout changes when spring arrives.

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  17. Kathy, your eggs look delicious. This was an easy and tasty dish to put together. My family enjoyed it.

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  18. Looks great! I was a bit leery of the mint/rosemary combination, too, but it really worked. Try it next time, you might be surprised.

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  19. I'm so glad to know that the canning jar rings worked. I might try that method the next time. My egg whites were all over the place. I totally missed the part when Dorie suggested this as an appetizer or a starter. That explains why I thought the portion size was so small!

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  20. Your dish looks delicious. If I had had canning rings in the kitchen I would have used them. Have you ever tried the plastic wrap technique? Your mushroom sauce was a little runnier than mine and I like that. I definitely would add more cream next time. Glad your husband enjoyed it also. I sorta envy you your Spring gardening. We had a big garden, flower and vegetable, in Aspen and loved to watch the plants peek through to see if it was okay to start growing! The first thing we always got was rhubarb. Boy, I miss that. Nice Post, Kathy

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  21. I totally need to look up the canning ring technique - I guess I missed that! What a nice treat at the end of a day outside enjoying the spring weather! I thought this was terrific too - a great first recipe back!

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