French Fridays with Dorie: Creamy Mushroom & Eggs

French Fridays with Dorie creamy mushrooms & eggs Dorie Greenspan Around my French Table

This week’s French Fridays with Dorie recipe (Creamy Mushrooms and Eggs, p 163) is my idea of heaven. It’s ostensibly a breakfast dish but one I would love to eat for any meal, actually. A little shallot, sauteed in a bit of butter prepares the way for mushrooms (I used maitake, button and crimini) which are sautéed until tender then joined by cream in the skillet, then rosemary and, surprisingly, mint. It’s an odd combination for sure but it really works.

creamy mushrooms & eggs Dorie Greenspan Around my French Table French Fridays with Dorie

I reduced my cream sauce right down so there was very little liquid remaining – I didn’t want my toast to go soggy!  I didn’t make my own bread for this, though I would have liked to – no time.  I used a store-bought raisin and cranberry bread which was lovely with this dish – the fruity flavours paired well with the bright mint and earthy rosemary.  And on top? A soft-boiled egg. Boiled for six minutes exactly then removed from the water and plunged in cold water until it’s ready to be used. Works every time.

French Fridays with Dorie creamy mushrooms & eggs Dorie Greenspan Around my French Table

Next time I might make a poached egg to go with this – the extra creaminess of the softer yolk would work well mixed into the mushrooms.  And for sure there WILL be a next time. So, so simple. So, so good.

 

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21 thoughts on “French Fridays with Dorie: Creamy Mushroom & Eggs”

  1. A soft boiled would´ve been the perfect solution, if I had thought of it…jaja
    Mardi, I love your mix of mushrooms and the combination of a sweet touch with raisin bread. Very clever! Have a great weekend!

    Reply
  2. This was a lovely little dish.

    BUT – and this is slightly amusing – the one thing at the time I thought I would do differently, is replace the bread! I actually found the fruity flavours jarring, and too much of a contrast. They didn’t pair well at all for me.

    So I enjoyed it, but would have enjoyed even more with a rye or pumpernickel.

    This was lunch, so no wine pairing. 🙂 However a Pinot Gris comes to mind…

    Reply
  3. I went your direction as well and went with soft boiled. So easy, always perfect, and no fuss. I think I will post on them for food revolution now that i think about it. Beautiful shot!

    Reply
  4. I agree the rosemary and mint seemed odd to me but I went with it and was surprised by how well it worked. I used an over easy egg… I think any runny egg works for this recipe.

    Reply
  5. Lovely, the soft boiled egg looks so perfect. I think this was a winner with everyone. I love
    breakfast any time of the day.

    Reply
  6. Yes, this one is good for any meal. I think it’s the mushroom sauce that’s the star, and however the egg is cooked, it will go perfectly. Raisin bread toast? Yum!

    Reply
  7. The egg looks absolutely perfect against the mushrooms. I also like that you left the stems on your mushrooms – it looks much prettier than the caps alone.

    Reply
  8. My guys really enjoyed this as well. They are poached egg fans and up for mushrooms at any time so the combo was a big hit. Fun choice of bread- so nice to know it worked out well with all the flavors. And thank you for the sweet comments on Nana and my cancelled trip. Much appreciated~

    Reply
  9. Your dish looks fabulous. I love the idea of the raisin cranberry bread – I bet the combination was wonderful. I loved this dish, but now I’m inspired to use the mint. I just used chives – and truffle salt!

    Reply

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