Poached Eggs with Chanterelles and Truffles

INGREDIENTS:1 large Yukon Gold or yellow Finnish potato (approx. 12 oz.)
2 oz. butter
to taste, salt and pepper
18 whole baby artichokes
½ gallon water
4 Tbsp. salt
1 cup white wine vinegar
as needed, olive oil
3 large heads shallots, thin sliced (8 oz.)
3 lbs. chanterelle mushrooms, cleaned and stemmed
½ cup chopped parsley, if desired
to taste

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.