Wine Poached Eggs in Mushroom Boats with Warm Mustard Sauce
Submitted by: Diane Sparrow
Serving Size: 4
|4||large portabella mushrooms, cleaned and stemmed|
|1/3 cups||Balsamic Vinaigrette|
|4 ounces||smoked salmon, thin-sliced|
|1 tablespoons||olive oil|
|3 tablespoons||dry white wine|
|3 tablespoons||fresh squeezed lemon juice|
|1 1/2 tablespoons||Dijon mustard|
|1/3 cups||whipping cream|
|1 tablespoons||fresh dill|
|to taste||salt and pepper|
|2 cups||dry white wine|
- 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.