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Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

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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.

Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

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

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

Printable Recipe
Ingredients
  • 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
Directions
  1. Soak the dried porcini mushrooms in the hot water for 20 minutes.
  2. 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.)
  3. Drain the mushrooms and chop them reserving the water.
  4. Melt the butter in a pan over medium heat.
  5. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
  6. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
  7. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
  8. Bring a large pot of water to a boil and reduce the heat to medium.
  9. 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.
  10. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  11. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Similar Recipes:
Morel Mushroom and Asparagus Eggs Benedict
Portobello Mushrooms Stuffed with Spinach and Artichoke Dip
Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado
Asparagus with a Poached Egg in Hollandaise Sauce
Asparagus Quinoa Cake
Steak and Eggs Benedict with Asparagus in Bearnaise Sauce

56 comments:

mireia badia said...

I love every ingredient in this recipe!!!

Twin Tables said...

Melissa and I are obsessed with poached eggs, well eggs in general lately. This makes our hearts happy!

Jillian said...

Where does one find dried porcini mushrooms? I've never cooked with or heard of so I'm wondering if they're tough to find?

Girlie Blogger said...

I like how the juice pours out of the mushroom. This looks beautiful.
Seattle Beauty and Fashion - Girlie Blog Seattle

Non Aussie Mom In Australia said...

yum....
you are good!

Adorably Dead said...

That is awesome! I can't come up with recipes. I'm still learning how to cook and what goes with what. :p I'm slightly sucky. lol.

Also, hell yeah bleu cheese! :D

Erin said...

I'm a new follower and loving your recipes! This one particularly interests me! I cannot wait to try it out on my husband - he loves portabello mushrooms.

raquel@eRecipe.com said...

I have something to say... I just can't take my eyes off on your post. Learned a trick today on getting the most flavor on dried mushrooms =) Thanks...and the pictures looked so real and yummy =)

Chung-Ah | Damn Delicious said...

I love a good mushroom dish and this looks AH-MAZING!! That egg just puts it over the top!

Angie's Recipes said...

Love this creamy mushroom sauce...and the whole presentation..just delectable!

Rosa's Yummy Yums said...

Mouthwatering! A terrific combo.

Cheers,

Rosa

Anonymous said...

Just found you. My kitchen is a closet too. Actually more like a cabinet. For my mis en place I take a folding step stool and put cookie sheets on each step. It's not very Martha but it works. Right now I'm up in the middle of the night cause I thought I would try overnight crock pot. Good idea, but it smells so good I can't sleep. If it tastes as good as it smells I'll send you the recipe (Mexican pot roast). Keep up the good work.

Joanne said...

It's like one of those ridiculously delicious egg sandwiches you get at a diner but WAY.BETTER!

Katrina @ Warm Vanilla Sugar said...

This sounds so scrumptious! Awesome idea!

Karin@yumandmore said...

Wonderful combination Kevin - great idea. Thanks!!

Kevin said...

Jillian: You should be able to find dried mushrooms in most larger grocery stores, though they do not seem to be in a consistent location. Sometimes I find them in with the specialty foods, others have them near the fresh mushrooms. Otherwise, an Italian grocery or an import store would have them.

Jeanette said...

Love the idea of replacing the English muffin with a portobello mushroom, and that mushroom sauce looks awesome!

Carrie said...

This looks like a fabulous recipe. I'm loving that sauce! I have actually never poached an egg before in my life (I know!) Maybe this will be the recipe where I get brave enough :)

Plami said...

looks absolutely delicious! I love your blog!

XoXo
Plami

http://www.fashionthrill.com/

Margarita said...

I love poached eggs, this is my favorite way of making eggs, actually. Eggs on top of a big fat portobello 'shroom topped with a nice sauce, just seems to good. I wanna this now!

Y u think said...

Wow, I have been looking around the internet - blogs, because I also realized that I pretty much have been eating the same founds for more years than I want to admit... But reading some of your post I may try some of this - looks very good.

Michelle @ Brown Eyed Baker said...

What a gorgeous plate of food! Definitely saving this for lunch, yum!

Anonymous said...

Kevin, Do you think this would be good with asparagus? I'm not real fond of cooked spinach.

teresa said...

pinned it! i don't comment enough, but i absolutely love your blog!

Cookin' Canuck said...

My mouth is dropping open at the inventiveness of this recipe. For a dedicated mushroom love like me, this looks like a slice of heaven.

Cara said...

mmm we never tire of eating eggs in our house! I did an egg in portabello cap once before and I think it's time to bring it back :)

Kathleen Richardson said...

Portobellos are one of my favorite foods. Every single thing in this recipe is something I like to eat. What a creative, yummy looking recipe.

VIKAS said...

JUST yemmy !!!!!!!!
lOVE IT

bellini said...

Now there's a brunch recipe for you!!!

Kevin said...

Anonymous: Asparagus and mushrooms are another great combo!

Jodie Santer said...

This sounds amazing, perfect for a weekend brunch!

marthameetslucy said...

Yum! I love mushrooms with poached eggs. So, so good.

Sheena said...

My mouth started watering as soon as I saw this picture! It looks amazing. I have had a hankering for a beautifully done portabello cap for the last few days (is that weird?) and this recipe is going to be the one to quench that craving!

zagris said...

Hi Kevin,
When u say cream, do you mean heavy cream?

Kevin said...

Zagris: Yes heavy or whipping cream.

Anonymous said...

Have you thought of baking the eggs in the mushroom caps? Would you grill the mushrooms first, add the egg and then bake...or would the mushroom dry out too much?

N. said...

Kevin, I was wondering do you place the mushrooms on the rounded side for 30 mins then flip or the other way around? Thanks!

Jen said...

Oh that looks so tasty especially with the egg on top. Thanks for sharing, Jen

Jess @ Sugar High said...

This recipe is fabulous! Love everything about it, Thank you!

Rumana Rawat said...

You have a nice space..excellent work!!! Thanks for sharing all these wonderful recipe's. Definately going to follow you :)

Regards
Spice Ur Senses
http://rumanarawat.blogspot.in/

Cindy said...

Kevin, made this lovely dish for dinner tonight. Just the presentation alone made us excited about digging in. So creamy and earthy - just wonderful. Thanks again for another winner!

Revati Victor said...

wow!!! This is a brilliant recipe, and your photography really does do it justice. I hit my hand on the screen when I tried to reach out and pick one!!! :P Yummmmmmmmmmmm

Kevin said...

N.: MNade these again already :) and noted that the roasting time can vary significantly depending on the thickness of the mushrooms and that you can get away without flipping. Roast them with the gill side up and keep an eye on them until they are tender.

Kevin said...

Anonymous: Baking the mushrooms with an egg in them is going to be tricky. On the one hand you want the mushrooms to be nice and tender but on the other hand you do not want the eggs to be over cooked and the mushroom will flatten out when when roasted enough... I would say that it is going to be a balancing act and that you should try roasting them partially, once they look like they will be fully tender shortly and then add the eggs.

Sarah Mitchell said...

Why do you swirl the water? I usually just dump my eggs unceremoniously into the boiling bowls of the pot. Should I be swirling?

Kevin said...

Sarah Mitchell: You know, it is just one of those things that I have always done when making poached eggs. I am going to have to experiment a bit now.

Fragrances said...

Beautiful recipe and pictures!

Anonymous said...

Really good! i got a little confused while i was cooking and ended up chopping up the big mushroom on accident....whoops. I also over reduced the sauce just a little, but in the end it tasted fine and my little 11 year old brother even liked it.

Harvesting Joy said...

Made this for dinner tonight. We grilled the mushrooms since it is too hot to use the oven and I used milk instead of cream since I'm trying to lose baby weight. It was so delicious. You have such wonderful ideas. Thanks for sharing your cooking.

Whitney Lee said...

I have to admit - you sound like my culinary soul mate! Every dish you have on here is right up my alley and sound absolutely perfect. I would love to try these out with some 'lighter' ingredients. I can't wait to taste this particular dish!

Kari Lindsay said...

Eggs Benedict whooo? Just kidding...kinda. I have a fondness for mushrooms, and I love that you added some dried mushrooms for that intense, earthy, mushroom flavor. Really great dish Kevin!

Comeka Earl said...

Mmmmmmmm! Seems that every time I follow a link for a mushroom recipe from Pinterest, I end up here! I've tried several of your recipes so far and have always had FANTASTIC results . . . can't wait to try this one!

Edna Siu said...

Hi, Kevin, I did not comment lately, just a rush glance, but tonight I find this, I am totally in awe. That is what I am craving for a easy pissy tasty breakfast for saturdays and sundays. Before I go for it, I have a question,what is porcini mushrooms? Is it an Asian kind of mushrooms? Where can I find them?

Kevin Lynch said...

Edna Siu: Porcini mushrooms are an Italian mushroom and most grocery stores that I have seen them usually keep them with the other dried mushrooms somewhere near the fresh mushrooms. If you cannot find them you can omit them, they just add depth to the mushroom flavour. Enjoy!

Joye said...

I've done this recipe with both porcini 'shrooms and regular white button mushrooms in the sauce. Frankly, I prefer the version with the button mushrooms. It's a lot lighter and if you add some parmesan cheese to the sauce (plus add some sauteed shallots and garlic to your spinach), it's REALLY good. Using the porcinis just made the whole thing seem too heavy for me. I love this recipe, though, I really do. Another thing: the portobello caps that my local store carries are HUGE. To make a meal of those caps, it really makes sense to use two poached eggs per portobello cap instead of one. It just makes the ratios on the flavors match up better, so if your grocery also carries gigantic portobellos, you may want to consider using more eggs.

Kevin Lynch said...

Joye: I'm glad you like it! Regular button mushrooms would also be nice and they would lighten the mushroom flavour. (There is parmesan in the sauce...) Wow, those are huge portobellos! I sometimes have difficulties finding them big enough to fit one egg in. I would definitely go for two eggs per for that size!

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