Baked Eggs with Porcini Mushrooms

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 butter

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

Fresh thyme flavours are good with mushrooms

To prepare

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.