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Poached Farm Egg, with Sautéed Hedgehog Mushrooms, Green Garlic and Parsley

There are times when I wonder where we would be, if it weren’t for people like Alice Waters and Julia Child. Alice and Julia are two of my culinary idols — visionaries, really, who managed to bring cooking from a seemingly unreachable height down to the masses.

I love Alice because of her intense dedication to seasonality, which is in large part, the whole focus for this food blog. Julia, who really needs no introduction — to me, she will always be referred to by her first name — for how she demystified the field of cooking for untold thousands of people worldwide throughout the years. There are other people who I may talk about later on, such as Madeleine Kamman and Jacques Pépin, but for me, Alice and Julia stand out the most because of their efforts at education and awareness.

Cooking these days, seems to be something that too many people feel is a complicated thing when in fact, it really isn’t. If you’ve ever solved a math problem or written a composition, cooking is more or less, a creative version of each of these endeavors. You’re making something out of nothing, out of wholly disparate and separate parts. That’s a crowning achievement to be proud of, moreso because you get to eat your effort.

It’s also a lesson that never ceases teaching, with each success or failure. You’re developing a skill that you can put to good use at some point in the future.

Poached farm egg, with sautéed hedgehog mushrooms, green garlic and parsley

Poached farm egg, with sautéed hedgehog mushrooms, green garlic and parsley

This is a delicious appetizer that isn’t as complicated as it looks. At most, it’s a two-step recipe that you can put together in 30 minutes.

Hedgehog mushrooms are botanically related to chanterelle mushrooms but are 1/4 as expensive. Substitute regular button mushrooms if unavailable.

Green garlic is the term given to young garlic that is harvested before cloves have begun to mature. Substitute regular garlic if unavailable.

1 egg
1/4 cup hedgehog mushrooms, sliced
1 teaspoon minced green garlic
1 tablespoon unsalted butter
salt, to taste
freshly ground black pepper, to taste
chopped parsley

To view a brief demo on how to poach an egg, click here.

Melt butter in a large skillet over medium heat. Add green garlic to the pan, along with the mushrooms and a pinch of salt. Sauté the mushrooms until they begin to brown and are tender, about 5 to 6 minutes. Taste for salt and pepper, stir in parsley, then remove from heat.

To assemble: Spoon mushrooms onto a warmed serving plate. Top with a poached egg, then serve at once.

Time: About 20 to 30 minutes, including prep.

10 replies »

    • Hi there. I bought the mushrooms at Eataly, but they may be available at any equivalent specialty food store in your city.

      A friend of mine in California tells me that they’ve been abundant for the past few weeks. When cooked, hedgehogs give off a perfume similar to that of chanterelles.

      Good luck! And thanks for commenting.


    • Hi Erin, and thanks for stopping by.

      It being the tail end of February here in NYC, I have to wait a few more weeks before green garlic becomes widely available. I only managed to score a couple of stalks last weekend. The good thing is that I shouldn’t have to wait too long. Ramps season is only four weeks away, come to think of it.

      Thanks for commenting.


    • I have two of her cookbooks, “Chez Panisse Vegetables” and “The Art of Simple Food”. Both are excellent.

      That being said, I rarely cook directly from them and use them mostly as a guide or resource, especially if it’s something I’ve never dealt with before.

      Thanks for commenting, Tandy.


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