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Mushroom Ragout with Poached Duck Egg
This mushroom recipe comes from one of our favourite vegetarian recipe books, Plenty by Yotam Ottolenghi.
While porcini is the main star of this dish, we would suggest also using any of the mushrooms grown from our Mushroom Network grow sticks, such as Oysters, Namekos and Chestnuts.
For the porcini, we would be delighted if you used our wild foraged dried porcini, available in 25g packets here.
Ottolenghi introduces his dish saying, “Here is my ideal solace for a gloomy winter night, even without the egg if you want to keep it simpler.”
- 15g dried porcini mushrooms
- 600ml water
- 600g mixed fresh mushrooms (wild or cultivated)
- 350g sourdough bread, crusts removed
- 100ml olive oil
- 2 garlic cloves, crushed
- 1 medium onion, sliced
- 1 medium carrot, peeled and sliced
- 3 celery sticks, sliced
- 120ml white wine
- 3 thyme sprigs
- 4 duck’s eggs
- Vinegar for poaching
- 100g soured cream
- 4 Tbsp mixed chopped tarragon and parsley
- Truffle oil (or olive oil if you prefer)
- Salt and black pepper
Before you start, soak the dried porcini in 200ml of the water for 30 minutes. Brush your fresh mushrooms to remove any soil, then cut up large ones or divide into clusters so you have a selection of whole mushrooms and large chunks.
Preheat the oven to 200˚C.
To make the croutons, cut the bread into 2.5cm cubes. Toss them with two tablespoons of the oil, the garlic and salt. Spread out on a baking sheet and toast in the oven for 15 minutes, or until brown.
Next, pour a tablespoon of oil into a medium-sized heavy pan and heat well. Add some of the fresh mushrooms and leave for 1-2 minutes, without stirring. Don’t crowd the mushrooms in the pan. Once lightly browned, turn them over to cook for another minute. Remove from the pan and continue with more batches, adding oil as needed.
Once all the mushrooms have been removed from the pan, add another tablespoon of oil and throw in the onion, carrot, and celery. Sauté on medium heat for five minutes, without browning. Add the wine and let it bubble away for a minute.
Lift the porcini out of the soaking liquid, squeezing out the excess liquid. Add the soaking liquid to the pan, leaving behind any grit in the bowl. Add the remaining 400ml of water, the thyme and a little salt, then simmer gently for about 20 minutes, or until you are left with about 200ml of liquid. Strain this stock and discard the vegetables; return the stock to the pan and set it aside.
To poach the eggs, fill a shallow saucepan with enough water for a whole egg to cook in. Add a splash of vinegar and bring to a rapid boil. Carefully break an egg into a small cup and gently pour it into the boiling water. Immediately remove the pan from the heat and set it aside. After six minutes the egg should be poached to perfection. Lift it out of the pan and into a bowl of warm water. Once all the eggs are done, dry them on kitchen paper.
While you are poaching the final egg, heat up the stock and add all the mushrooms, the soured cream, most of the chopped herbs (reserving some to garnish) and salt and pepper to taste.
As soon as the mushrooms are hot, place about four croutons in each serving dish and top with mushrooms. Add an egg, the remaining herbs, a drizzle of truffle oil and some black pepper.