Poached Eggs with Mushrooms

• 1 pound domestic mushrooms
• 2 tablespoons olive oil
• ½ cup</

Chop the mushrooms very fine. Heat the oil in a sauté pan over medium heat. Add the mushrooms and toss and stir until they start to give off juices. Cook over high heat until all the liquid is reduced. Add the cream and cook until the mixture is thickened.

Mix the veal stock and Madeira in a small saucepan and reduce over high heat to ¼