Mushroom ragout with poached duck egg

Name: Mushroom ragout with poached duck egg
Yield: Serves 4
Ingredients: truffle oil (or olive oil if you prefer); 120 ml white wine; 4 tbsp mixed chopped tarragon and parsley; 1 medium carrot, peeled and sliced; 3 celery sticks, sliced; 1 medium onion, sliced; 2 garlic cloves, crushed; 15 g dried porcini mushrooms; 100 ml olive oil; 100 g soured cream; 600 ml water; vinegar for poaching; 350 g sourdough bread, crusts removed; salt and black pepper; 4 duck’s eggs; 600 g mixed fresh mushrooms (wild or cultivated); 3 thyme sprigs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Here is my ideal solace for a gloomy winter night, even without the egg if you want to keep it simpler. If you can get fresh porcini (also called ceps), available during the autumn months, grab them with both hands and use as part of the mixed fresh mushrooms here.

Ingredients

15 g dried porcini mushrooms
600 ml water
600 g<

Main course
Vegetarian
Autumn
Winter

Method

Before you start, put the dried porcini to soak in 200 ml of the water for 30 minutes. Brush your fresh mushrooms to remove any soil, then cut up large ones or divide into clusters so you have a selection of whole mushrooms and large chunks. Preheat the oven to