We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A rich and velvety mushroom cream made from a mix of market mushrooms is the star of this dish. The toasted sourdough provides a crisp base, while roasted oyster mushrooms, crispy enoki, and a perfectly poached egg add layers of texture and flavor. Finished with fresh herbs and a drizzle of oil, this recipe is a celebration of mushrooms in all their forms.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Clean and slice all the mushrooms.
Heat butter and olive oil in a hot pan, then sauté the mushrooms until lightly golden and their moisture has evaporated. Remove and set aside.
Cook the chopped onion gently in the same pan until soft and translucent.
Deglaze the pan with white wine and reduce by half.
Add the cream and the cooked mushrooms back into the pan, then simmer for 10 minutes.
Season to taste and blend the mixture until smooth and velvety. Keep warm.
Sear the oyster mushrooms in a little olive oil on both sides until nicely browned and crisp at the edges. Season.
Lightly dust the enoki mushrooms with flour, shake off the excess, and fry in hot oil until golden and crunchy. Drain on paper towel and season.
Toast the sourdough slices generously in butter until crisp and golden on both sides.
Poach the eggs in simmering vinegar water for 3 minutes, then drain carefully.
Spread a generous spoonful of warm mushroom cream on the toasted sourdough.
Top with a roasted oyster mushroom.
Add the poached egg and finish with crispy enoki, fresh herbs, and a drizzle of olive or hazelnut oil if desired.
Want to keep this recipe for later? We can email it to you!
Use any mix of mushrooms you like or have on hand for the mushroom cream.
For extra flavor, try using hazelnut oil as a finishing drizzle.
Make sure to shake off excess flour from the enoki mushrooms before frying to avoid clumping.
Toast the sourdough in butter for a richer flavor and crisp texture.
Poach the eggs in water with a splash of vinegar to help the whites set properly.
Can I use other types of mushrooms?
Yes, you can use any mix of mushrooms you like or have available.
How do I prevent the enoki mushrooms from clumping when frying?
Lightly dust them with flour and shake off the excess before frying.
What can I use instead of sourdough bread?
You can use any sturdy bread like ciabatta or a baguette.
Can I make the mushroom cream ahead of time?
Yes, you can prepare the mushroom cream in advance and reheat it gently before serving.
What herbs work best for garnish?
Parsley, chervil, or chives are great options for garnish.
