Mushrooms and eggs

It was almost a year ago at the Market in Beaune in Burgundy when I bought dried porcini from a local family specialising in dried mushrooms and truffles. I used them throughout the year, adding a bit to some sauces and sautéed meat, but this was one of my favourite ways to enjoy them together with champignons and a poached egg. A dish that can be served as an appetiser or as a simple meal. 

30 g dried porcini
200 ml boiling water
30-40 ml mild extra virgin olive oil
300 g champignons, cut into your preferred pieces
1 tsp thyme leaves
1 tbsp grated celery stalk
4 garlic cloves, grated
200 ml sweet cream
sea salt to taste
freshly ground pepper to taste

eggs:
bit of vinegar
4 eggs


Put porcini in a bowl, pour over water, and leave to infuse for a few hours. Drain, chop the mushrooms, and save 100 ml of the water.

When ready, heat oil, add mushrooms, thyme in a pan and fry on medium heat until they release water and start to get golden. Add cream, porcini, water, and celery and mix. Add garlic, salt, and pepper. Sauté on medium-high heat for 5-7 mins until reduced. Lower the heat to a minimum and continue to sauté while preparing the eggs. 

Boil water in a pot. When it reaches a boil, reduce the heat, and add vinegar. You can crack eggs individually into small bowls. Pour the egg onto a skimming spoon, so the excess egg white drains away. With a fork, make a swirl in the middle of the pot and carefully, but quickly, slide the egg into the simmering water and cook for as long as required to achieve the desired doneness (about 3‒5 mins). Carefully remove the egg from the pot and place it on a plate. Repeat with the remaining eggs.

Serve mushrooms topped with an egg.