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.
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.
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.
French Fridays with Dorie participants do not publish the recipes on our blogs (though you can find this week’s recipe online here) – we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!
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