Mushroom Sauce over Mash and a Poached Egg

I wanted to make a mushroom sauce today - preferably with a bunch of different mushrooms. Sadly, all we could find were white or brown button mushrooms, but I still wanted to make my sauce. The next step was to decide what to pair it with - pasta, rice, potatoes? In the end I decided on a creamy garlic mash (using some of my failed mozzarella curds) and a poached egg. It all came out very nicely, simple but filling and tasty.


500g mushrooms (preferably mixed)

1-2 tbsp olive oil

1 onion, chopped

1/2 head of garlic, chopped

1 - 1 1/2 c red cooking wine

1 tsp thyme

salt and pepper to taste

1) Heat the oil in a deep pan. Sauté onions and garlic until soft and fragrant, and allow a few to char a little. Add mushrooms and sauté for 10 minutes or so until mushrooms.

2) Add the thyme and wine, reduce heat and cover, simmering gently for an additional 10 - 15 minutes until the wine is reduced and mushrooms have absorbed the wine.

Place over mashed potatoes and a poached egg topped with sumac.

This was satisfying and balanced, a comfort food if there ever was one. The creamy mash really allowed the mushrooms to shine and the red wine contrasted nicely with the egg.


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