It has been a while since I last made a really nice mushroom dish and consequently mushrooms have been on my mind a lot lately. The one idea that kept coming up was to do a version of eggs benedict where the English muffins are replaced with roasted portobello mushroom caps. Since I was going with a mushroom theme I figured that a tasty mushroom sauce would be a nice replacement for the hollandaise sauce and spinach seemed like a better fit than the ham. With this idea in place I took the opportunity over the weekend to satisfy my mushroom cravings by making these roasted portobello mushrooms with poached eggs in a creamy mushroom sauce for a lazy Sunday morning brunch.
Since the mushroom sauce was going to be the star of the show I started with some flavour packed, umami ladened, dried porcini mushrooms to which I added shallots, garlic, thyme, cream and parmesan. One trick to getting the most flavour from dried mushrooms is to make sure that you use the water that they are soaked in, in the dish like I do in this sauce. The final results from my mushroom eggs benedict idea were a great success and I am looking forward to making these roasted portobello mushrooms with poached eggs in a creamy mushroom again soon! I was also thinking that if you are a fan of blue cheese, like I am , then a nice alternative would be to replace the parmesan with a creamy mild blue cheese.
Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce
Grilled portobello mushrooms topped with steamed spinach, a poached egg and a creamy mushroom sauce.
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
- 2 tablespoons oil
- 4 small portobello mushrooms, stems removed
- salt and pepper to taste
- 1 ounce dried porcini mushrooms
- 1/2 cup hot water
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
- 1/2 cup cream
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces spinach, steamed and squeezed to drain
- 4 eggs
- Soak the dried porcini mushrooms in the hot water for 20 minutes.
- Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
- Drain the mushrooms and chop them reserving the water.
- Melt the butter in a pan over medium heat.
- Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
- Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
- Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
- Bring a large pot of water to a boil and reduce the heat to medium.
- Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.
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