Frisée and Wild Mushroom Salad with Poached Egg

Frisée and Wild Mushroom Salad with Poached Egg
Photo by Patricia Heal


  • 1 ½ pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini)
  • Coarse kosher salt
  • 3 tablespoons fresh lemon juice
  • 6 large eggs
  • 6 tablespoons extra-virgin olive oil
  • 2 small heads of frisée
  • 2 bunches French breakfast radishes or other small radishes

Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours. Place large bowl of cool water near stovetop. Pour ...

View full recipe at Epicurious


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