Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce
- 2 tablespoons oil
- 4 small portobello mushrooms, stems removed
- salt and pepper to taste
- 1 ounce dried porcini mushrooms
- 1/2 cup hot water
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
- 1/2 cup cream
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces spinach, steamed and squeezed to drain
- 4 eggs
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Garlic (1 clove)
- Porcini mushrooms, dried (1 ounce)
- Portobello mushrooms, small (4)
- Shallot (1)
- Spinach (10 ounces)
- Thyme (1/2 teaspoon)
- Cooking & Baking
- Oil (2 tablespoons)
- Salt and pepper (2)
- Drinks
- Water, hot (1/2 cup)
- Dairy
- Butter (1 tablespoon)
- Cream (1/2 cup)
- Parmigiano reggiano (1/2 cup)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published February 28, 2012 (11 months ago).
261 people saved this recipe.
