ffwd: creamy mushrooms & eggs
For some reason, I kept thinking this week’s recipe for French Fridays with Dorie was called creamy eggs and mushrooms, and I had visions of scrambled eggs with mushrooms. I found the idea appealing, but not necessarily interesting. When I looked more closely to write out the grocery list, I was delighted to find I was wrong. The recipe is actually for creamy mushrooms and eggs, which are poached, not scrambled.
What a perfect dish for brunch! The mushrooms are sautéed with shallots, and then cream is added and simmered to thicken before finishing with fresh herbs. The sauce is spooned over toast and topped with a poached egg.
This recipe was a team effort. I made the sauce while Howard poached the eggs. Dorie recommends challah or brioche, but any kind of toast would do. I went with the egg bread theme and bought egg sandwich rolls at the grocery store because they didn’t have any loaves of the recommended bread. Slices from a loaf would have presented better because the top of the roll didn’t sit flat on the plate, though it still tasted great.
The two of us shared the full recipe, and I know we’ll be making this again, for ourselves or guests.
The sauce could definitely be repurposed for dinner. I recently concocted a similar sauce with a generous dose of garlic and some Madeira and served it over leek and fennel ravioli. It was also delicious. The flavors of mushrooms and cream are a winning combination!
We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.
To see what other Doristas thought of this recipe, check out their posts here.