Baked Eggs in Shiitake Wine Sauce

Total Time:
1 hr 50 min
10 min
1 hr 40 min

6 servings

  • 6 slices lean bacon
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 pound shiitake mushrooms, sliced, stems removed
  • 2 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 cup chicken stock
  • 12 large eggs
  • 3 tablespoons unsalted butter, cut into bits
  • 2 tablespoons minced fresh parsley leaves
  • Cheese Puffs, recipe follows
  • Miniature Gougeres
  • 1 1/2 cups coarsely grated Gruyere
  • 1 recipe pate a choux, recipe follows
  • Pate a Choux:
  • 1 cup water
  • 1 stick (1/2 cup) unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 to 5 large eggs
  • In a large heavy skillet cook the bacon over moderately low heat, turning it, until it is crisp, transfer it with a fork to paper towels to drain. In the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Add the garlic and mushrooms and cook the mixture, stirring, until almost all the liquid the mushrooms give off is evaporated. Add the flour and cook the mixture, stirring, for 3 minutes. Whisk in the wine and the stock, both heated, and salt and pepper to taste, bring the mixture to a boil, whisking, and simmer it, stirring occasionally, for 15 minutes. The sauce may be made 1 day in advance and kept covered and chilled. Reheat the sauce before using it. Divide the sauce among 6 well-buttered individual gratin dishes, break 2 of the eggs gently into the sauce in each dish, and dot the eggs with bits of butter. Crumble 1 slice of the bacon over each dish, put the dishes in a large baking pan, and add enough hot water to the pan to reach halfway up the sides of the dishes. Bake the eggs in a preheated 350 degree oven for 12 minutes, or until the whites are just firm, sprinkle them with the parsley, and serve them with the gougeres.

  • Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line with parchment paper. Stir Gruyere into pate a choux and arrange level tablespoons about 1-inch apart on baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 30 minutes, or until puffed, golden, and crisp. Gougeres keep, chilled in sealable plastic bags 2 days or frozen 1 week. Reheat gougeres, uncovered in a preheated 350 degree oven 10 minutes if chilled or 15 minutes if unthawed frozen.

Pate a Choux:
  • In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Transfer mixture to a bowl and with an electric mixer on high speed beat in 4 eggs, 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter a little at a time, beating on high speed, until batter is desired consistency.

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