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