Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.