Lunch: Poached Eggs with Mushrooms Two Ways

Recipe by /contributors/lillian-chou This substantial early-fall dish was inspired by one served at Au Vieux Chêne, in Paris. Roasting some of the mushrooms and sautéing the rest until just warmed through creates different flavors and textures. Cumin see

Ingredients

3 pounds white mushrooms, divided
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1/2 cup packed flat-leaf parsley sprigs
4 garlic cloves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 tablespoon distilled white vinegar
8 large eggs
3/4 teaspoon cumin seeds, toasted and lightly crushed
Flaky sea salt such as Maldon

Instructions

Preheat oven to 450 °F with racks in upper and lower thirds.
Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.

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