VEGETARIAN

Egg Cocotte with Dried Morels or Porcini Mushrooms

Appetizers | European cuisine

⏳ Time

1 hour 30 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use sour cream instead of Greek yogurt.

Ingredients

Chicken Egg - 4 pieces
Dried Chinese mushrooms - 0.4 oz
Shallot - 3 heads
Pickled Chanterelles - 3.9 oz
Butter - 0.9 oz
Nutmeg - to taste
Natural Yogurt - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the mushrooms in boiling water for 30 minutes, then drain the liquid and squeeze them well.

Step 2

Set aside four morels. Season the remaining mushrooms, shallots, champignon mushrooms, nutmeg with salt and pepper, then finely chop in a food processor.

Step 3

In a pot, heat the butter. Add the mushroom mixture. Cook over low heat, uncovered, until excess moisture evaporates, about 25–30 minutes.

Step 4

Add yogurt to the mushroom mixture, divide it into 4 portions, and place in buttered ramekins. Make a small indentation in the center of each filled ramekin.

Step 5

Crack an egg into each ramekin, season with salt and pepper. Distribute the remaining yogurt over the eggs, and top with the reserved mushrooms.

Step 6

Preheat the oven to 356°F, place the ramekins in a deep baking tray, and pour boiling water into the tray until the ramekins are half submerged. Bake for 15–18 minutes.