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