Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Grilled portobello mushrooms topped with steamed spinach, a poached egg and

a creamy mushroom sauce.

ingredients

• 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

directions

1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
2. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
3. Drain the mushrooms and chop them reserving the water.
4. Melt the butter in a pan over medium heat.
5. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
6. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
7. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
8. Bring a large pot of water to a boil and reduce the heat to medium.
9. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
10. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
11. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

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