Name: King Oyster Mushrooms with Marjoram, Bread Crumbs, and Poached Egg
Yield: Serves 2
Cuisine: French
Ingredients: 3 tablespoons fresh marjoram leaves; 1 (1-inch/2.5-cm) slice rustic sourdough bread, toasted until dry and cracked into several pieces; 2 garlic cloves, grated, plus 3 garlic cloves, thinly sliced; Salt; 2 Poached Eggs; Zest from ½ lemon; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons olive oil; ½ pound (225 g) king oyster mushrooms, sliced in half; Rind and zest from ¼ preserved lemon (available at villajerada.com), minced (save the scooped-out pulp of the lemon for another use, like braising meat); Freshly ground black pepper; 5 tablespoons (70 g) unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

King oysters are a great mushroom to work with—succulent and moderately priced compared to wild finds like porcini. (By all means, make this with porcini if you have them. Make sure to invite me over, too!) A lot of natural wine bars in Paris have strong selections of aromatic whites, and this earthy dish would be a dream with them. Wines from the Alsace region should be pretty easy to find—I love Albert Boxler’s wines, especially his Chasselas and crémant. You can also see