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Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Closet Cooking
  • 60 minutes
  • Serves 2

INGREDIENTS

1 clove

Garlic

1 oz

Porcini mushrooms, dried

4

Portobello mushrooms, small

1

Shallot

10 oz

Spinach

1/2 tsp

Thyme

4

Eggs

2

Salt and pepper

2 tbsp

Oil

1 tbsp

Butter

1/2 cup

Cream

1/2 cup

Parmigiano reggiano

1/2 cup

Water, hot