Makes four servings:
4 oz. gold chanterelle, shiitake, porcini, oyster
and black trumpet mushrooms
Grapeseed oil for sautéing
1 tbsp. thyme, chopped
2 tbsp. unsalted butter
1/4 cup shallot, minced
2 garlic cloves, chopped
1/4 cup heavy cream
4 large brown organic eggs
2 oz. foie gras terrine, cut into 4 slices
1/2 oz. black truffle, shaved
Sea salt and freshly ground black pepper, to taste
4 slices country bread
Salted butter for spreading on bread
Preheat oven to 350 degrees. Sauté mushrooms in grapeseed oil with thyme until mushrooms are half their size. Let mushrooms cool. Preheat a pan over medium heat and add butter. Before butter turns brown, add shallot and garlic. Sauté for 30 seconds. Add mushrooms and cook until light brown. Turn heat to low and add cream. Simmer until cream is reduced by half. Take pan off burner and adjust seasoning.
Place 4 tablespoons of mushroom mixture in four shallow individual baking dishes (cocottes), reserving 4 teaspoons to be used for final assembly. Add one egg to each dish, making sure yolks are in the middle. Place cocottes on a rimmed baking sheet and add water to three-fourths the height of the dishes, making a bain-marie. Bake eggs for 8 to 10 minutes until whites of the eggs are coagulated. Make sure yolks are runny. When eggs are done, place a slice of foie gras, one teaspoon of the reserved mushroom mixture and shaved truffl e on top of each baked egg. Reserve some truffle shavings for the toasted bread. Season each dish with a pinch of sea salt and freshly ground pepper. Serve with toasted bread spread with butter and sprinkled with black-truffle shavings. 8401 Sunset Blvd., West Hollywood; andaz.com
