Friday, February 16, 2007
Poached Egg on Sauteed Mushoroms and Pea Shoots
This is another dish inspired by one Steven and I had at Campagne back in January - a poached duck egg on a bed of sauteed crimini mushrooms and pea shoots. This dish can be a wonderful appetizer or brunch.
Each serving requires one egg but the number of servings depends on the size of the vegetable portion. This can be split up into 2 to 4 servings. A larger serving would be more appropriate for brunch and a smaller serving for an appetizer. If you choose to serve a smaller portion, consider using a medium egg rather than a large and poach the egg for a shorter amount of time.
Poached Egg on Sauteed Mushrooms and Pea Shoots
2 - 4 eggs
1lb pea sprouts (can substitute argula)
3 garlic cloves, minced
8 oz crimini mushrooms, sliced
1 Tbsp butter
2 Tbsp oil
salt and pepper to taste
Soak and wash the pea sprouts then dry in a salad spinner.
Keep a saucepan of water simmering for poaching eggs later.
Heat 2 Tbsp of vegetable oil over medium high heat. Add pea shoots, garlic, and salt(no pepper) and flip and turn the pea shoots so they cook down evenly. Cook until all of the pea shoots wilt and start to release liquid.
Divide into serving plates. Before sauteing the mushrooms, you can start poaching the eggs in the simmering water.
Pour out liquid from the pea shoots and wipe the skillet clean. Melt butter on medium high heat and add mushrooms, salt, and pepper. First the mushrooms will absorb all the butter, then they will release liquid. Cook until all the liquid is reduced and coating the mushrooms.
Divide the sauteed mushrooms on top of the bed of pea shoots to create a bed of mushrooms. Make a well in the center for the egg. Gently place the egg onto the bed of mushrooms. Crack a bit of black pepper on the eggs.
The yolk mixes with the buttery mushrooms and light pea shoots to give it a wonderfully rich mouth feel.