Easy Recipe Finder
Recipe Feeder
Serves 6
Ingredients
1 inch(es) a small -- heatproof mixing bowl, pour 1 cup of boiling water over the dried porcine and let soak until softened, about 15 minutes. Meanwhile, in a medium saucepan, bring the chicken stock to a simmer over medium heat and add the Parmesan rind. Reduce the heat to low, cover and simmer gently.
1/2 ounce dried porcini mushrooms
1 cup chicken stock
1 thick Parmesan rind
3 tablespoon butter
1 small shallot -- minced (about ¼ cup)
1 1/2 lbs mixed mushrooms -- sliced
1 tablespoon sherry vinegar
2 tablespoon chopped tarragon
Salt and freshly ground pepper
6 thick slices crusty bread -- toasted
1/4 cup extra-virgin olive oil
6 poached eggs
Instructions
2. Drain the porcine, straining and reserving the soaking liquid. Coarsely chop the porcine and set aside. Add the soaking liquid to the simmering chicken stock and simmer gently.
3. Meanwhile, in a large, deep skillet, melt the butter over medium-high heat. Add the shallot and cook until softened, about 3 minutes. Add the mushrooms and reserved porcine and cook, stirring occasionally, until the mushrooms have begun to brown, about 15 minutes.
4. Remove and discard the Parmesan rind from the saucepan and add the chicken-mushroom stock to the skillet. Bring the mixture to a boil over medium-high heat simmer, stirring frequently, until the liquid has reduced by one-third, about 10 minutes longer. Remove the skillet from the heat, stir in the sherry vinegar and tarragon and season to taste with salt and pepper.
5. Arrange the toasted bread on a platter and drizzle with the olive oil. Spoon the mushrooms over the bread and top each portion with a poached egg. Season with salt and pepper and serve immediately.
Ingredients
1 inch(es) a small -- heatproof mixing bowl, pour 1 cup of boiling water over the dried porcine and let soak until softened, about 15 minutes. Meanwhile, in a medium saucepan, bring the chicken stock to a simmer over medium heat and add the Parmesan rind. Reduce the heat to low, cover and simmer gently.
1/2 ounce dried porcini mushrooms
1 cup chicken stock
1 thick Parmesan rind
3 tablespoon butter
1 small shallot -- minced (about ¼ cup)
1 1/2 lbs mixed mushrooms -- sliced
1 tablespoon sherry vinegar
2 tablespoon chopped tarragon
Salt and freshly ground pepper
6 thick slices crusty bread -- toasted
1/4 cup extra-virgin olive oil
6 poached eggs
Instructions
2. Drain the porcine, straining and reserving the soaking liquid. Coarsely chop the porcine and set aside. Add the soaking liquid to the simmering chicken stock and simmer gently.
3. Meanwhile, in a large, deep skillet, melt the butter over medium-high heat. Add the shallot and cook until softened, about 3 minutes. Add the mushrooms and reserved porcine and cook, stirring occasionally, until the mushrooms have begun to brown, about 15 minutes.
4. Remove and discard the Parmesan rind from the saucepan and add the chicken-mushroom stock to the skillet. Bring the mixture to a boil over medium-high heat simmer, stirring frequently, until the liquid has reduced by one-third, about 10 minutes longer. Remove the skillet from the heat, stir in the sherry vinegar and tarragon and season to taste with salt and pepper.
5. Arrange the toasted bread on a platter and drizzle with the olive oil. Spoon the mushrooms over the bread and top each portion with a poached egg. Season with salt and pepper and serve immediately.
