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Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Closet Cooking
  • 60 minutes
  • Serves 2

INGREDIENTS

1 tbsp

butter

1/2 cup

cream

1 oz

dried porcini mushrooms

4

eggs

1 clove

garlic

2 tbsp

oil

1/2 cup

parmigiano reggiano

4 smalls

portobello mushrooms

2 servings

salt and pepper

1

shallot

10 oz

spinach

1/2 tsp

thyme

1/2 cup

water