Oeuf Mollet sur Lit de Cèpes

Oeuf Mollet sur Lit de Cèpes

I have spent a small fortune on porcini mushrooms this season, but they were so good. And there are so many ways to cook them, it has been fun. One of the ways I cooked them recently was simple and good. It's Oeuf Mollet sur Lit de Cèpes or Poached Egg on Porcini Mushrooms. Makes a good entrée/starter.

Poached Egg :

Boil water, add a touch of vinegar.

Break an egg into the boiling water and cook it for 4-6 minutes (depending on how soft or hard you want your egg yolk). Scoop out and cool in cold water. Drain and set aside.

Porcini mushrooms :

Brush the soil off the mushrooms and slice them. Heat some olive oil in a frying pan and lightly brown some sliced garlic. You can be generous with your garlic, it goes nicely with the mushrooms.

Add in the mushrooms, a sprig of fresh thyme or rosemary and salt and pepper to taste. Cook till the mushrooms are soft and fragrant. pour in some white wine or port. The smell at this point should be really quite good. Stir in a tsp (per portion of mushroom) of crème fraiche.

Serve hot in a plate with the poached egg on top. You can also use other mushrooms like chanterelle, champignon de Paris etc.

I took Hub's F500 to the petrol kiosk near my house today. The guy serving at the station told me that this wasn't my car, that mine's the Phedra in Burgundy. Wow, how did he know that? I haven't been to the station with my new car thus far.

I saw you driving past. Can't miss you. You're beautiful.

He made my day, of course. And that's a surer way to earn a faithful client than that AGIP card that I never remember to bring with me.