Yotam Ottolenghi's Mushroom Ragout with a Poached Egg

Name: Yotam Ottolenghi's Mushroom Ragout with a Poached Egg
Total time: 1 h
Yield: 4
Ingredients: 1/2 ounce dried porcini; 1 1/2 pounds mixed mushrooms wild and/or cultivated; 12 ounces sourdough bread; 1/3 cup olive oil divided; 2 garlic cloves crushed; salt; black pepper; 1 medium onion peeled and sliced; 1 medium carrot peeled and sliced; 3 celery stalks sliced; 1/2 cup white wine; 3 sprigs fresh thyme; 1/2 cup soured cream; 4 tablespoons tarragon chopped, and parsley; 4 duck or hen’s eggs, freshly poached; truffle oil A drizzle of, or olive oil

CHEWING THE FAT

16Ingredients

60Minutes

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Ingredients

US|METRIC

4 SERVINGS

0.5 oz. dried porcini

1 1/2 lb. mixed mushrooms (wild and/or cultivated)

12 oz. sourdough bread

1/3 cup olive oil (divided)

2 garlic cloves (crushed)

salt

black pepper

1 medium onion (peeled and sliced)

1 medium carrot (peeled and sliced)

3 celery stalks (sliced)

1/2 cup white wine

3 sprigs fresh thyme

1/2 cup soured cream

4 Tbsp. tarragon (chopped, and parsley)

4 duck (or hen’s eggs, freshly poached)

truffle oil (A drizzle of, or olive oil)

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Ragout

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Yotam Ottolenghi's Mushroom Ragout with a Poached Egg

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