Morel mushrooms en cocotte with duck egg

Morel mushrooms en cocotte with duck egg

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

Wild mushrooms are one of the joys of autumn, and cooked this way their taste stays fresh and clean. I love the simple nature of this dish and it’s a perfect home comforts recipe. You can use smoked salmon on the base instead of mushrooms, if you wish.

Ingredients

Quantity Ingredient
25g unsalted butter
2 shallots, finely chopped
150g morel, wild or field mushrooms, cleaned and roughly chopped
sea salt
freshly ground black pepper
1 tablespoon finely chopped chives
1 teaspoon truffle oil
200ml double cream
4 duck eggs
crusty bread and a dressed green salad, to serve

Method

  1. Preheat the oven to 180°C and butter four ovenproof ramekins.
  2. Heat a frying pan until hot. Add the butter and when it’s foaming, add the shallots, mushrooms and a pinch of salt, and fry for 2–3 minutes until wilted and nearly all the moisture has evaporated. Remove from the heat and stir in the chives and half the truffle oil, then season well with salt and pepper. Set aside while you prepare the cream.
  3. Pour the cream into a jug, add the remaining truffle oil, and season well with salt and pepper.
  4. Place the ramekins in a deep-sided roasting tray and divide the mushrooms equally between them. Crack an egg into each ramekin and pour the cream over the top to cover. Fill the tray with warm water until it comes halfway up the ramekins, then place in the oven for 15–20 minutes until the eggs are just cooked through.
  5. Remove from the tray and place on serving plates. Serve with crusty bread and a dressed green salad.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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