Frisée and Wild Mushroom Salad with Poached Egg

Ingredients

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

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