New This Month

Mushroom Martini

  • Servings: 8


  • 4 cups homemade or low-sodium canned chicken stock
  • 1/2 pound wild mushrooms, such as shiitake, hen-of-the-woods, cremini, and oyster, cleaned and trimmed
  • Coarse salt and freshly ground pepper
  • 1/2 ounce dried porcini mushrooms
  • 1 cup heavy cream
  • 1 small Yukon gold potato, peeled and thinly sliced
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon finely chopped fresh rosemary
  • 8 large warm Poached Eggs Poached Eggs
  • 2 cups warm Spinach Coulis
  • Truffle oil, for garnish (optional)
  • 8 slices bacon, cut in half on the diagonal and cooked
  • 8 pieces toasted brioche (3 1/3 inches by 1/3 inch)
  • 8 sprigs fresh lovage, finely julienned


  1. In a small saucepan, combine stock and wild mushrooms, and season with salt and pepper. Cook over medium heat for 30 minutes. Meanwhile, combine dried mushrooms and cream in a small saucepan. Season with salt and pepper. Cook over medium-high heat until reduced by 1/3; set aside. Add potato to stock mixture, and cook until very tender, about 15 minutes. Working in batches, transfer stock mixture to a blender with garlic and rosemary. Puree until very smooth. Slowly add reduced cream mixture, and puree until smooth. Transfer to a medium saucepan, and keep warm.

  2. Evenly distribute spinach coulis between 8 large martini glasses. Place an egg in each glass. Cover with some of the mushroom soup. Drizzle with truffle oil. Garnish with bacon, brioche, and lovage. Serve immediately.


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