Mushroom Sardou
Jamie Geller recipe - Israeli
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons unsalted butter
- 2 shallots (minced)
- 9 ounces button mushrooms (sliced)
- 1/4 cup All-purpose flour
- 2 tablespoons minced fresh tarragon (2 tsp dried)
- 1 1/2 ounces Gruyere cheese (grated)
- 8 artichoke bottoms (drained canned or fresh cooked)
- Lemon juice (as needed)
- Salt and pepper (as needed)
- 8 large eggs
- 4 English muffins (split)
Instructions
- 1
1 Melt butter in large saucepan and sauté shallots until translucent. Add mushrooms and cook until they have released some liquid. 2 Add flour and blend thoroughly to make a roux. Add milk and mix well. Season with salt and pepper to taste. Add tarragon. Simmer for 5 to 10 minutes, to make a sauce. 3 Add cheese, stir to melt, and remove from heat. (Makes about 3 cups)4 Warm the artichoke bottoms in broth or water mixed with a bit of lemon juice. Season with dash of salt. 5 Gently poach the eggs in acidulated water (add a splash of vinegar or lemon juice) until cooked to desired doneness. 6 Toast and butter the English muffins. Gently reheat the mushroom sauce, if necessary. Plate the muffin halves, each topped with an artichoke bottom, poached egg, and about 1/3 cup sauce. Garnish with sprig of tarragon.
- 2
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com