- Mix of mushrooms (bag of dried morels, 2 portobello, 8 shitake)
- 1 - 2 C baby arugula
- 1 C whole basil leaves
- 2 C cooked pasta
- 1 C white wine
- 1/4 C butter
- 2 T olive oil
- 4 cloves garlic
- 4 eggs
- 2 oz shaved or grated Parmesan cheese
- salt and pepper
A few words on mushrooms. I try to do local and in season with mushrooms, but splurged on the morels. I also had to extend my "local" reach out of New England and down to Pennsylvania for the portobellos and shitakes. If you're using reconstituted dried mushrooms like morels or chanterelles wait till the raw mushrooms are fully cooked before adding them. Also reserve the water you use to reconstitute them. Sure, it's a little stinky but it makes the most amazing broth. If you don't reconstitute any of your mushrooms just add a cup of water where the recipe calls for the mushroom juice and cook a little longer.
In a large sauce pan, heat olive oil over medium high flame. Add sliced raw mushrooms. When the mushrooms are fully softened and browned on both sides, add the garlic and about a teaspoon of salt (less if you're not a fan of salt). Stir frequently to avoid burning the garlic. When the garlic is cooked through add any reconstituted shrooms, their juice, and the white wine.
Add the butter and a cup of the pasta water to the mushroom mix. The starch in the water will help make a bit of a gravy for the mushrooms.
Now comes the fun part... poaching the eggs. Now that I know the vinegar trick, I really love poached eggs and have used them in other recipes. Add about a tablespoon of white vinegar to the poaching water. Bring the water to a full boil. Crack the eggs into separate ramekins (or other small container) so that you can drop one in all at once. Have your spoon ready so that you can quickly coax the white of the egg back to the yolk. Repeat with the other eggs.
This meal was the only use I made of my winter garden of arugula. Growing salad greens in a window in winter is difficult. But this was so worth it. While I usually use thyme and rosemary with mushrooms, the spicy and tangy flavors of the arugula and basil really balanced the richness of the mushrooms and the yolk of the egg.