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Poached egg mushrooms and wild garlic

11 September 2006

INGREDIENTS

(serves four)

4 eggs preferably free-range Marrans
1tbs white wine vinegar
120g chopped shallots
120g cèpes
120g flat mushrooms
1tbs wild garlic finely chopped
30g butter
4 brown bread croûtes (toasted or fried)
Salt and pepper

For the sauce
3 diced shallots
200g cèpes finely sliced
30g butter
60ml white wine
60ml chicken stock
50g butter with wild garlic

METHOD

Poach the eggs in boiling water with a touch of white wine vinegar and refresh in ice water. Set aside.

Make a duxelle of mushrooms by sweating the shallots cèpes flat mushrooms and wild garlic in butter. Season. Liquidise and spread on brown bread croûtes.

To make the sauce sweat the shallots and cèpes in 30g butter add wine and chicken stock and cook for 20 minutes. Liquidise and finish with wild garlic butter. Check seasoning.

To serve reheat the eggs in boiling salted water and bake the mushroom croûtes. Place the eggs on the croûtes and coat with the sauce.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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