Poached eggs with shiitake mushrooms and white truffle cream

Mushrooms. Let’s start with plump shiitake mushrooms, pan-roasted in a pat of butter. Let’s serve them with wilted arugula and crispy slices of sourdough bread. Let’s crown them with farm-fresh poached eggs. And, as a last touch, let’s drizzle the whole thing with a white truffle cream made with Gourmet Attitude’s deep and intensely flavorful Tartufata.

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