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Egg ragout in mushroom mustard sauce

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Ingredients for 4 servings:

  • 8 eggs
  • 1 onion(s)
  • 1 tbsp butter
  • 250 g mushrooms
  • 2 tbsp flour
  • 375 ml vegetable broth
  • 200 g cream
  • salt and pepper
  • 2 tbsp mustard, medium hot
  • lemon juice
  • chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Boil the eggs hard, then rinse and let cool. Peel and finely chop the onion. Heat the butter in a saucepan and sauté the onions until translucent. Clean and quarter the mushrooms. Add them to the onion and sauté for 8 minutes. Dust with flour and sweat briefly. Pour in the vegetable stock and bring to a boil. Add the cream and stir in the mustard. Season with salt and pepper and simmer for 10 minutes. Meanwhile, wash the chives and finely chop them. Peel the eggs and quarter them lengthwise. Season the sauce to taste and season to taste. Carefully mix in the eggs and chives. Serve with potatoes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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