Name: Mushroom Sardou
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tablespoons unsalted butter; 2 shallots (minced); 9 ounces button mushrooms (sliced); 1/4 cup All-purpose flour; 2 tablespoons minced fresh tarragon (2 tsp dried); 1 1/2 ounces Gruyere cheese (grated); 8 artichoke bottoms (drained canned or fresh cooked); Lemon juice (as needed); Salt and pepper (as needed); 8 large eggs; 4 English muffins (split)

Mushroom Sardou

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

4 tablespoons unsalted butter
2 shallots minced
9 ounces button mushrooms sliced
1/4 cup All-purpose flour
2 tablespoons minced fresh tarragon 2 tsp dried
1 1/2 ounces Gruyere cheese grated
8 artichoke bottoms drained canned or fresh cooked
Lemon juice as needed
Salt and pepper as needed
8 large eggs
4 English muffins split

Instructions

Preparation

1 Melt butter in large saucepan and sauté shallots until translucent. Add mushrooms and cook until they have released some liquid. 2 Add flour and blend thoroughly to make a roux. Add milk and mix well. Season with salt and pepper to taste. Add tarragon. Simmer for 5 to 10 minutes, to make a sauce. 3 Add cheese, stir to melt, and remove from heat. (Makes about 3 cups)4 Warm the artichoke bottoms in broth or water mixed with a bit of lemon juice. Season with dash of salt. 5 Gently poach the eggs in acidulated water (add a splash of vinegar or lemon juice) until cooked to desired doneness. 6 Toast and butter the English muffins. Gently reheat the mushroom sauce, if necessary. Plate the muffin halves, each topped with an artichoke bottom, poached egg, and about 1/3 cup sauce. Garnish with sprig of tarragon.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com