Recipe of the Day : Sunday 20th May

Eggs en Cocotte with Porcini Mushrooms

For four people (Vegetarian)

4 large free range eggs
10g dried porcini mushrooms
25g butter
3 shallots, peeled and finely chopped
110g dark gilled flat mushrooms finely chopped
1/4 of a whole nutmeg grated
3 rounded tablespoons of creme fraiche or Greek yoghurt
Salt & freshly ground black pepper

You will also need four 4 fl oz ramekins, well buttered and a shallow roasting tin.

Start by soaking the dried mushrooms about 30 minutes ahead of time. Place them in a bowl with 150ml boiling water and leave aside. After that strain and squeeze them to get rid of any surplus water. Set aside four pieces for the garnish and finely chop the rest.

While the soaking is going on heat half the butter in a small saucepan until it begins to foam. Add the shallots and cook on a low heat for five minutes tossing from time to time. Add both the fresh and soaked mushrooms, the nutmeg, remaining butter and season well. Turn the heat right down and cook gently without a lid for about 25 minutes in order that any excess liquid will evaporate and leave a lovely dark concentrated mixture.

All this can be prepared in advance but when you are ready to cook
the eggs start by pre-heating the oven to 180C/350F/Gas Mk 4, and
boil a kettle. Gently re-heat the mixture stirring in one tablespoon of the creme fraiche or yogurt and divide the mixture between the ramekins making a small indentation where the egg will be placed. Break an egg into each one and season. Stir the rest of the creme fraiche or yogurt to loosen it, divide it between the dishes and spread gently over the egg using the back of a spoon.

Place a piece of the reserved porcini on the top of each ramekin. Place the ramekins in the roasting tin with enough boiling water to come halfway up the sides of the dishes. Bake for 15-18 minutes. Lovely served with wholemeal bread & butter.

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