INGREDIENTS
3/4 cup
vegetable stock
1 1/4 cups
heavy cream
1/8 tsp
sea salt
1 tbsp
cream
1 tbsp
unsalted butter
4 larges
shiitake mushrooms
1 tbsp
extra virgin olive oil
85 gs
baby arugula
1 serving
sea salt
1 serving
black pepper
1/4 cup
white distilled vinegar
4 extra larges
eggs
4