Mushroom and parsley stew

Portions : 4 - Preparation : 15 minutes - Cooking : 8 minutes

Ingredients

• 1.5 l (6 cups) assorted mushrooms (Porcini, Pleurotes, Paris, King, etc.)
• 1 red onion, thinly sliced
• 60 ml (4 tablespoons) olive oil
• 30 ml (2 tbsp.) unsalted butter
• 3 garlic cloves, chopped
• 125 ml (1/2 cup) white wine
• 30 ml (2 tbsp.) horseradish
• 30 ml (2 tbsp.) maple syrup
• 250 ml (1 cup) veal stock
• 15 ml (1 tbsp) cornstarch diluted in a little cold water
• 125 ml (1/2 cup) parsley leaves, chopped
• 125 ml (1/2 cup) shaved Parmesan cheese
• 4 poached eggs
• 4 slices toast
• Salt and pepper to taste

Parsley salad

• 125 ml (1/2 cup) parsley leaves
• 125 ml (1/2 cup) basil leaves
• 15 ml (1 tablespoon) honey
• 1 clove garlic
• 60 ml (4 tbsp) white balsamic vinegar
• 125 ml (1/2 cup) olive oil
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté mushrooms and onion in oil and butter for 5 minutes.
2. Add garlic, white wine, horseradish, maple syrup, veal stock, diluted cornstarch and, while stirring, simmer for 2 to 3 minutes. Check seasoning.
3. Add parsley
4. In a bowl, puree parsley, basil, honey, garlic, balsamic vinegar, olive oil, salt and pepper. Check seasoning.
5. Place the mushroom ragout, eggs, parsley and Parmesan shavings on each plate and serve with a slice of bread.