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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half. | 2. If you have smaller mushrooms, leave them whole or slice them in half. | 3. What you are looking for is bite-size pieces. | 4. Put a medium skillet over med-high heat and add the butter and oil. | 5. When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes. | 6. Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid. | 7. Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream. | 8. Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint. | 9. Arrange the brioche on salad plates and top with the mushrooms and then the eggs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	10	ounces	wiped cultivated	96.3883	19.2493	6.3503	1.3891
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
shallot	1		minced rinsed	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
mint	1	teaspoon	chopped	0.836	0.1598	0.0625	0.0139
brioche bread	4		toasted	-	-	-	-
egg	4		poached	286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.