From: Chef Margaret Edwins, 611 Supreme, Seattle. Yield: 24 servings.
Sauce:
as needed, olive oil
1 lb., 14 oz. shallots, cut into 1/8-inch slices
1½ cups thinly sliced garlic
12 sprigs thyme
6 bay leaves
3 Tbsp. black peppercorns
3 Tbsp. fennel seeds
12 oz. pancetta, julienned
6 cups chicken stock
1 ½ ounces dried shiitake mushrooms
1½ cups balsamic vinegar
3 cups red wine
1½ cups cooking sherry
to taste, salt and pepper
1½ pounds cremini mushrooms, quartered
1½ pounds shiitake mushrooms, sliced
1½ pounds portabella mushrooms, 1/2-inch cubes
6 ounces shallots, minced
6 garlic cloves, minced
6 sprigs thyme
6 sprigs rosemary
3 cups olive oil
1½ cups white wine
¾ cup lemon juice
to taste, salt and pepper
48 large eggs
as needed, butter
48 thick slices baguette
To make sauce: Sweat shallots, garlic, thyme, bay leaves, peppercorns and fennel in oil until golden and soft. Add pancetta, saute on low until shallots are caramelized. Add vinegar and reduce by three-fourths. Add wine and sherry, reduce by three-fourths. Heat stock with dried mushrooms and reserve the mushrooms. Add stock and reduce until sauce coats back of a spoon. Remove thyme and bay leaves, season to taste. (Makes about 6 cups.)
Slice reconstituted dried mushrooms. Mix together with fresh mushrooms, minced shallots, garlic, thyme, rosemary, olive oil, white wine, lemon juice and salt and pepper to taste. Saute on medium to low heat until mushrooms release their juices and are tender. (Makes about 6 cups.)
For each serving, to order: Poach 2 eggs. Toast and butter 2 slices of baguette. Reheat ¼ cup shallot sauce with ¼ cup sautéed mushrooms. Plate eggs on toast and gently pour sauce over top.
Courtesy of Mushroom Council
