Unfortunately, life has gotten in the way over the past few months. I was remodeling the exterior of my house, and then it was the holidays. Then my Dad’s health went downhill and we lost him in March. Of course (at least for me) with Easter comes hope and renewal. One of the big things that needed a re-start was my connection with friends. Not the least of which are my friends in the French Fridays with Dorie community. I’ve missed them, and I’ve missed a lot of recipes, and haven’t kept up with all of the posts, but with some of them over the past couple of months, I’m not sure I was too worried. :).
This recipe is not one of those. I’ve made this a couple of times, though probably not always as close to the recipe as possible. This time, I thought – “pick up the correct bread, serve it the correct way”. Well, at least I thought that.
This really is a simple recipe – sauteed mushrooms and shallot, finished with a bit of cream, served over toasted brioche or challah along with a poached egg.
There are only a couple of decisions to make with this. Namely, how to poach those eggs. I almost make Dorie’s ruffled eggs because they are so cute – but when I reached into the cabinet to pull out an appropriate bowl or cup to support putting them together, I saw my egg “poachers”. Now Martha (or Julia) would probably tell you that they aren’t then actually poached. But then again neither are they if they are cooked inside a little sack made of plastic wrap.
Doing it this way meant that my eggs and mushrooms would be ready about the same time. Of course, I wasn’t quite so organized, but that’s ok.
The mushrooms get a quick saute with the shallots in a mixture of a little butter and olive oil. They also get seasoned with salt and pepper. In this instance, I thought I’d go ahead and use my truffle salt (love, love) to just add that much more yummy!
This all comes together quickly, since the cream only needs a minute or two to thicken slightly. I used chives to finish the mushrooms off – the suggested rosemary would be great (as would thyme). I’ll be interested to see how others fared with the addition of mint per the recipe.
I think this dish is delicious and easy. Very easily company-worthy. It would be a perfect meal with a salad and a glass of wine. And it takes maybe 20 minutes even if you’re not completely organized. It’s also great with some softly scrambled eggs (the French way, where they turn out creamy!), which makes it even quicker.
If you’d like to see how others prepared this dish, here’s the link!
21 thoughts on “ffwd – creamy mushrooms and eggs”
I am very sorry to hear about your loss.
Glad to have you back 🙂
This was a great concept, wasn’t it?
Loved it! It’s great to be back. Thanks so much for your kind thoughts!!
So sorry about your dad. I’m glad to hear you are getting back into the groove. Yes, I agree this is company worthy especially for a quick unexpected get together it might be darn right impressive.
I did think this was a hit. And something I need to remember especially when it’s a last minute get-together. Thanks for your note!
It´s good to see you enjoy a simple meal after such a loss. So sorry. This recipe is perfect for company and your egg baked the way it should. Welcome back!
Thanks so much! It’s good to be back. And with such a great recipe too. Yep, there’s been a little comfort food going on, but that’s what it’s for, right?
So sorry to hear about your dad. It takes time to get back to normal after losing someone you love.
We loved this dish! Definitely company worthy! Yours looks yummy!
Good to see you back!
Oh thanks! It does, but it’s good to get back to normal (whatever that really is anyway! 🙂 ). I loved this too – it was great!
I am glad you are back. We are here doing this project for years and our lives continue throughout it. I have poachers too but I just always opt for a soft boiled egg. Its no different that poaching in poachers or plastic wrap…I’m just using the shell.
Don’t they just? Love your idea about the soft-boiled! I’m stealing it next time. 🙂
Oooh, I need to dig up my truffle salt, too! Great addition. So good to see you back!
PS…I’m so, so sorry to hear about your dad. Bill just lost his father last week…and it’s really tough.
The truffle salt really made it yummy! I love it – will even use it on plain eggs, just because! So sorry for you you guys too. Sad. I’ll be thinking of you!
Candy, I’m so sorry about your dad. I hope memories of happy times will give you some comfort.
I’ve missed you, and I’m glad you are back. This was a winner recipe to come back on. I just loved the mushroom sauce. I’ve never tried truffle salt, but that sounds like something to seek out. Have a great week, my friend.
We are fortunate to have lots of great memories. So that’s a good thing. Thanks for your note!
I loved this too. I could eat it again tonight! Hmmm…
I’m so sorry for your loss, Candy. It’s great to see you back with us. Your take on this week’s challenge was lovely.
You are always so sweet. Thanks for your kind words.
I’m happy to be back! I think it turned out to be good timing!
I’m sorry to hear about your Dad. But I’m glad to have you back and that you find your FFwD friends to be of comfort.
As soon as I saw the picture of your jar of truffle salt, I slapped myself in the forehead and said, “Of course! Why didn’t I think of that?” Great idea, and I’m sure it made the finished dish that much better.
I have to say… the truffle salt did add some yumminess! Hey, you can always try making it again! :). Thank you for your thoughtfulness. This is a great community.
I’m so sorry to hear about your father. I’m glad that you’re back with the group. I find that cooking can be so comforting…..Your egg “poachers” are so cute, I’ve never seen those before. Glad you enjoyed this one!
Sorry to heat about your Dad, I’m sure this is a difficult time for you. Tricia and I were
pleased with the way things worked out and that we were not in France at that time. This was a nice recipe and we all loved it. I think this will be repeated again soon.