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Contestant: Diane Sparrow
Serves: 4
Ingredients:
4 large portabella mushrooms, cleaned and stemmed
1/3 cup Balsamic Vinaigrette
4 ounces thin sliced smoked salmon
1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
3 tablespoons dry white wine
3 tablespoons fresh squeezed lemon juice
1 ½ tablespoon Dijon mustard
1/3 cup whipping cream
1 tablespoon fresh dill
salt and white pepper to taste
2 tablespoons butter
2 cups dry white wine
8 eggs
Directions:
Preheat oven to 350° F. Place the mushrooms on an oiled baking pan, gill side down. Brush tops with the vinaigrette. Return to oven for an additional 10-15 minutes or until tender. Remove from oven and lay 1 ounce of smoked salmon in each mushroom cap.
While mushrooms are baking, prepare the sauce by heating the butter and olive oil in a small saucepan over medium heat. Add the shallot and cook for approximately one minute or until tender. Add the lemon juice and 3 tablespoons wine. Lower the heat and slowly whisk in the mustard and cream. Stir in the dill and season with salt and pepper. Keep warm.
Melt the remaining 2 tablespoons butter in a skillet pan. Add the 2 cups white wine and heat to a simmer. Carefully slip the eggs into the wine mixture. Cook for 4 minutes or until whites are firm. Lift eggs out with a slotted spoon. Blot the bottom of the spoon dry on a clean towel. Place two eggs on top of each mushroom cap. Spoon some of the mustard sauce over the top. Garnish with lemon wedge and fresh dill sprigs if desired.
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