Wine Poached Eggs in Mushroom Boats with Warm Mustard Sauce

Wine Poached Eggs in Mushroom Boats with Warm Mustard Sauce

Submitted by: Diane Sparrow

Serving Size: 4

Qty Ingredient
4 large portabella mushrooms, cleaned and stemmed
1/3 cupsBalsamic Vinaigrette
4 ouncessmoked salmon, thin-sliced
1 tablespoonsolive oil
1 tablespoonsbutter
1 shallot, minced
3 tablespoonsdry white wine
3 tablespoonsfresh squeezed lemon juice
1 1/2 tablespoonsDijon mustard
1/3 cupswhipping cream
1 tablespoonsfresh dill
to tastesalt and pepper
2 tablespoonsbutter
2 cupsdry white wine
8 eggs
Photo coming soon!

Directions:

  1. 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.
  2. Remove from oven and lay 1 ounce of smoked salmon in each mushroom cap.
  3. 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.
  4. Melt the remaining 2 tablespoons butter in a skillet pan.
  5. Add the 2 cups white wine and heat to a simmer. Carefully slip the eggs into the wine mixture.
  6. 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.
  7. Place two eggs on top of each mushroom cap.
  8. Spoon some of the mustard sauce over the top.
  9. Garnish with lemon wedge and fresh dill sprigs if desired.