SAUTÉED WILD MUSHROOMS WITH SOFTBOILED EGGS
Makes: 6 appetizer servings
3 cups (750 mL) assorted wild mushrooms (chanterelles, porcini, black trumpet or morels) 4 tbsp (60 mL) extra-virgin olive oil Sea salt to taste 2 medium shallots, minced 2 cloves garlic, minced 2 tbsp (15 mL) chopped curlyleaf parsley 1 cup (250 mL) baby kale leaves
1. Using a brush or a moist towel, remove any dirt or sand from the mushrooms. Quarter and slice the mushrooms into rustic sizes and shapes. Set aside.
2. Place a large sauté pan on medium-high heat and, once heated, add 2 tbsp (30 mL) of the olive oil. Add all of the mushrooms, season them with salt to draw out the moisture, and cook until they have softened and the natural juices have almost cooked off, 4 to 5 minutes.
3. Turn down the heat to medium and add the shallots and garlic, mixing them thoroughly into the mushrooms. Cook until the mushrooms are golden brown and you can clearly smell the garlic and shallots. Remove the pan from the heat and set aside in a warm place. Once the mushrooms have slightly cooled, add the parsley and mix thoroughly.
Soft-boiled eggs:
6 eggs 1 tbsp (15 mL) chopped fresh chives Sea salt and crushed black pepper to taste
4. Have ready a large bowl of cold water. Fill a medium saucepan with water and bring it to a boil on high heat. Using a slotted spoon, gently lower the eggs into the boiling water. Turn down the heat to medium and cook the eggs in the simmering water for 7 minutes and 45 seconds. Using the slotted spoon, transfer the eggs to the cold water until they are cool enough to handle, about 2 minutes.
5. To serve, arrange the sautéed mushrooms on individual plates or on a serving platter and scatter the kale leaves over top. Gently crack and peel the eggs, discarding the shells and rinsing the eggs in water. Randomly place the eggs on the plates and, using a sharp paring knife, cut into each egg just enough to reveal the soft yolk. Drizzle evenly with the remaining 2 tbsp olive oil and sprinkle with chopped chives, black pepper and a little sea salt.