At the end of summer, my dog's walks become very pleasant: last week, I found lots of porcini mushrooms, and yesterday, surprise, I picked two large handfuls of chanterelles. I had nothing to carry them in, so I had to stop my picking. But it was enough for a small starter: A quick and easy egg cocotte with chanterelles. The longest part was cleaning the mushrooms, but they were relatively clean. Microwaved egg cocotte saves time while retaining the flavor of the chanterelles. The recipe is simple and doesn't require many ingredients. We start by sautéing the mushrooms to concentrate their flavor. We then divide them into ramekins with a little cream. The egg cooks directly on top, in just a few seconds. The microwave replaces the oven and allows for quick cooking. The white should remain firm while the yolk retains its melting texture. This method offers a practical alternative for preparing a light meal. Eggs cocotte are best served hot, directly from the ramekin. They go well with a green salad or some steamed potatoes. This dish is suitable for a gluten-free diet and showcases seasonal chanterelle mushrooms.
Ingredients
Preparation
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Clean the chanterelles with a damp cloth and cut the largest ones.
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Heat the oil in a frying pan, add the garlic and then the chanterelles. Season with salt and pepper and sprinkle with parsley.
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Divide the sautéed chanterelles between two microwave-safe ramekins.
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Pour a little cream over the chanterelles.
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Crack an egg into each ramekin.
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Cover with a lid or vented microwave film.
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Cook for 45 seconds at 900W. Check: the white should be set and the yolk still runny. Adjust in 10-second increments if necessary.
