Mushroom Salad with Soft-Poached Egg

Ingredients

Estimated total cost: €18.60 · €3.10/serving

• 1 1/2 pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly slicedEst. price €9.00–€18.00
• 6 tablespoons extra-virgin olive oil, dividedEst. price €0.90–€2.40
• Coarse kosher saltEst. price €0.10–€0.30
• 3 tablespoons fresh lemon juice, dividedEst. price €0.30–€0.60
• 6 large eggsEst. price €1.80–€3.00
• 2 small heads of frise (about 9 ounces), torn into small clumpsEst. price €4.50–€7.50
• 2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonalEst. price €2.00–€4.00

Steps

1. 1

   Begin by preheating the oven to 375°F. Take a large bowl and add the mushrooms to it. Drizzle 4 tablespoons of oil over the mushrooms and toss them gently to coat evenly. Transfer the oiled mushrooms onto a rimmed baking sheet. Season with coarse salt and pepper, ensuring even distribution. Roast in the preheated oven for 25 to 30 minutes, stirring occasionally until tender. Allow the roasted mushrooms to cool for up to 2 hours before serving.

2. 2

   Prepare a large bowl of cool water next to the stovetop. Fill a large skillet with water until it reaches a depth of 2 inches. Stir in 1 tablespoon of lemon juice and sprinkle a generous amount of coarse salt into the skillet. Heat the water over medium heat until it simmers gently. Carefully crack one egg at a time into the simmering water, allowing the whites to spread slightly. Let the eggs simmer for about 3 minutes, ensuring that the whites are fully cooked while the yolks remain soft, spooning some of the hot water over them occasionally during cooking.

3. 3

   1. Carefully remove the poached eggs from the water using a slotted spoon and place them into a bowl of cool water. Keep the skillet with the poaching water for later use. 2. If preparing in advance, this step can be done up to 2 hours ahead. Allow the eggs to sit at room temperature. 3. When ready to serve, bring the reserved skillet of water back to a simmer. Reheat the poached eggs in the simmering water for about 1 minute before serving.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The combination of mushrooms and soft-poached eggs in a salad is a popular dish in many European cuisines, particularly in French and Italian cooking. The use of fresh ingredients like frisée and radishes adds a touch of elegance and freshness to the dish.

• Seasonal note

  Mushrooms are typically in season during the fall months, making this salad perfect for autumn. Radishes are also commonly available in the spring and fall seasons.

• Health note

  This mushroom salad with soft-poached egg is a good source of protein, fiber, and vitamins A and C. However, it is high in cholesterol and saturated fat due to the eggs. The dish also provides zinc which is essential for immune function and wound healing.