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Hericium Benedict
Created by AndrewM, Thursday, 14 April 2011


A wild variation on a classic.

  • 3/4 lb. Hericium coralloides, cleaned & chopped
  • 1 large shallot, minced
  • 2 T. butter
  • 2 T. Italian parsley, minced
  • salt & freshly ground black pepper
  • 1 T. olive oil
  • 8 oz. bunch spinach, chopped coarsely
  • 4 oz. arugula, chopped coarsely
  • 2 T. butter
  • 2 T. flour
  • 1/4 C. dry sherry
  • 1/2 C. half-and-half
  • 2 T. fresh lemon juice
  • 1 t. fresh minced tarragon
  • dash salt & white pepper
  • 4 C. water
  • 1/4 C. white vinegar
  • 1 T. salt
  • 8 eggs
  • 8 English Muffins halves
  1. Heat butter in a skillet over medium heat. Saute Hericium and shallots for 5 minutes. Add parsley, salt and pepper. Saute another minute to blend flavors. Keep warm.
  2. Heat olive oil in a skillet over medium-high heat. Add spinach and arugula. Cook until any liquid has evaporated. Keep warm.
  3. Heat butter in a pot over medium heat. Add flour and cook roux 3-4 minutes. Gradually whisk in fish stock then milk. Cook until almost bubbling. Add lemon juice, tarragon, salt and pepper. Cook another 2 minutes. Keep warm.
  4. Bring water, vinegar and salt to a low boil in a non-reactive pot. Crack eggs individually into a small bowl to make sure there is no shell or broken yolk and then slide each into poaching liquid. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 5 minutes. Take out eggs with a slotted spoon in order of putting in. Keep warm.
  5. Toast English muffins until golden brown.
  6. Place 2 muffin halves onto each of 4 plates. Top each with even portions of sauteed greens, then mushrooms, a poached egg, and top with Veloute sauce.
Additional Tips

This also works equally as well with Cauliflower mushrooms.

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