Today we are preparing Creamy Mushrooms and Eggs for the French Friday with Dorie group.
When I read the recipe I understood that it is meant to be served as an appetizer and I thought that it was quite easy to prepare à la minute. There is only a short list of ingredients required and the few steps in this recipe are not difficult to follow at all.
You sautée one finely minced shallot in some good butter and olive oil, add sliced mushrooms (I used cremini mushrooms), freshly ground black pepper, some sea salt and cream. The sauce will thicken quickly as it bubbles away in the pan.
Then all that is left to do is add herbs and voilà, the sauce or as the recipe calls it the “creamy mushrooms” are ready – though I added fresh Italian parsley and chives from the garden rather than the rosemary and mint that Dorie´s recipe calls for.
Then onto the egg – the recipe states that the eggs should be poached and that the mushrooms should be served on a slice of toasted brioche. But I decided to go a bit of a different route to make the appetizer more appealing and the recipe a tad more challenging.
Instead of serving the mushrooms on a slice of brioche, I made some fresh breadcrumbs with the brioche and fried the poached eggs with a coating of flour, some more egg and fresh brioche crumbs.
Then I served the appetizer with some steamed and thinly shaved green asparagus and carrots and decorated the plate with some pretty savory blossoms – now that was different and certainly quite delicious!
To see how the other members of the French Friday with Dorie group prepared the Creamy Mushrooms and Eggs, please click here.