For 4 portions you need
1 medium shallot or red onion, finely chopped
10ml canola oil
1 fat clove of garlic, crushed
Approximately 400g porcini or other mushrooms
(if you are not using fresh porcini add 25ml chopped dried porcini, rehydrated in warm water for at least an hour)
5ml fresh thyme leaves
100ml porcini, mushroom or vegetable stock
100ml sour or fresh cream
Salt and black pepper to taste
80ml grated parmesan
1 egg per person for a starter, if you like add an extra egg for a main course dish
Sauté the onion in the canola oil until it is soft but not browned, add the mushrooms, garlic, thyme and the butter and sauté the mixture until the mushrooms have softened.
Stir in the stock and the cream.
Cook for about 2 minutes. Taste and add the seasoning.
Divide the mixture into 4 individual baking dishes.
Heat the oven to 200⁰C
Using the back of a dessert spoon make an indentation in the centre of the mushroom mix. Carefully break an egg into the centre. Sprinkle it with 20ml parmesan per dish.
Bake for 10 minutes, then check every minute until the right consistency is achieved.
Serve with toast or crusty bread