Wild Mushrooms In Laurel Cream* Recipe

Prepare mushrooms

Pat mushrooms dry with paper towels to remove excess moisture. Trim stems as needed and roughly chop larger mushrooms so pieces are roughly uniform (about 2–3 cm).

Sauté aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When shimmering, add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and fresh thyme leaves and cook 30 seconds more until fragrant.

Brown mushrooms

Add the mushrooms to the hot pan in a single layer if possible. Cook without stirring for 2–3 minutes to develop a golden sear, then stir and continue cooking 4–6 minutes more until mushrooms have released moisture and are nicely browned. Season with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper while cooking.

Deglaze & add laurel

Pour in the white wine or vermouth and scrape up any browned bits from the pan. Add the whole bay laurel leaves and simmer until wine is mostly evaporated, about 1–2 minutes.

Make laurel cream

Stir in the stock and heavy cream, then reduce heat to medium-low and let the mixture simmer gently until slightly thickened, about 3–4 minutes. Add the remaining 1 tablespoon butter and stir to incorporate. Taste and adjust seasoning with remaining salt and pepper. Remove and discard bay laurel leaves before plating.

Fry the farm eggs

Heat a small nonstick skillet over medium heat and add the olive oil or clarified butter. When hot, crack each egg into the pan. Fry until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up; cover pan for the last minute if you prefer whites fully set. Season each egg with a pinch of fine salt and a light grind of black pepper.

If you prefer, fry eggs to desired doneness (over-easy/medium/hard) and keep warm on low heat while finishing mushrooms.

Toast bread

Lightly butter the pan de cristal slices if using. Toast slices in a separate skillet or under a broiler until edges are crisp and surface is warm and slightly charred, about 1–2 minutes per side depending on heat. Keep warm.

Plate and garnish

Divide toasted bread between two plates. Spoon a generous portion of the laurel cream mushrooms atop the toast (or alongside if you prefer). Place a fried farm egg on each portion of mushrooms. Finish with a sprinkle of flaky sea salt, a small thyme sprig, and additional freshly ground black pepper. Serve immediately so the yolk runs into the creamy mushrooms and onto the toast.