FFWD – Creamy Mushrooms and Eggs

Creamy mushrooms and egg on brioche.

Yesterday was an ‘egg’stravaganza – making brioche, then using it to make this week’s recipe and next week’s French toast bread pudding. That’s more than a dozen eggs, not even counting those I used for the upcoming Baking with Julia rhubarb cake. It was a busy day, that called for a simple supper.

Dorie’s Creamy Mushrooms and Eggs is meant as an appetizer, but I served this as a light supper for three. Two pieces of toasted brioche, a third of the mushrooms, and a poached egg was more than enough, especially since there was rhubarb upside down cake for dessert. I subbed dried mint for the fresh and 2% milk for the cream, but I don’t think the dish suffered. It was comforting, creamy, and rich.

I gave most of the baking to family and friends, but there’s one of the rhubarb cakes and a little coupétade in the fridge for the weekend. The mushrooms and eggs will show up on the menu again, with gluten-free bread standing in for the brioche. It’s too good not to share with Kevin.

Loaves of brioche in a bowl, against a cork background.

You can find many other blogged descriptions of this week’s FFWD recipe here: Creamy Mushrooms and Eggs


32 thoughts on “FFWD – Creamy Mushrooms and Eggs

    1. It’s a cake well worth sticking around for, so much so that I didn’t end up trying the coupétade until two days after I’d made it.

  1. Everything you wrote about in this Post made my mouth water. And, you made your own brioche? Way to go. That opening photo is a poached egg of prefection. Nicely done. I miss not being a part of Baking with Julia – it’s just been too busy a time. But, rhubarb cake, I just have to make that. I am making the coupetade on Monday. It sounds so delicious. Just checking but you are registered for Seattle, aren’t you? I would like to meet you.

    1. Thanks, Mary! Baking with Julia has been a lot of fun, especially connecting with my nieces over baking.

      I still haven’t registered for the conference. It’s going to be a while before I know whether I can commit or not, but I’m hoping the timing works out, because I’d love to meet you and the rest of the crew that’s going.

  2. Teresa, yes, Mary is right all the things that you prepared sound so delicious and your creamed mushrooms and poached egg do look like perfection. Respect that you made your own brioche, it looks so wonderful, better than any brioche I ever produced.
    Have a wonderful weekend!

    1. Thanks so much, Andrea! I love braiding brioche before I put it in the pan. I think it’s the prettiest presentation. I hope you have a wonderful weekend, too (albeit one week later).

  3. I am impressed that you made your own brioche for this recipe! Gorgeous! Your first photo of the Creamy Mushrooms and eggs is so inviting…beautiful! Nice post! Have a great weekend!

  4. You made brioche, that´s awesome. I thought about it, because of the brioche pockets in a few weeks, but for this one and the coupetade I bought one. Your eggs turned out great! Quite a meal you all had, so yummy!

    1. I’m on a bread-baking kick, so I was happy to learn that two recipes in a row suggested brioche. It was really good and the poached eggs turned out really well, I thought.

  5. Thanks, Teresa, for your lovely thoughts. We were glad we cancelled with the way that
    horrific day turned out. Your recipe looks so delicious, and that bread makes my mouth
    drool. I could use some now with a lot of butter. Not healthy, but so good. Have a great

    1. It was a terrible thing.
      There’s nothing wrong with a good dousing of butter every once in a while, I say! Have a great weekend.

  6. Nice work to make your own brioche! You definitely need to make this with gluten-free toast for Kevin. You’re right that this is too good not to share. I didn’t realize that we needed brioche two weeks in a row (not that I would have made my own), but I might have bought a bigger loaf! We had this for brunch, but I like the idea of this for dinner too. Have a nice weekend.

    1. I’ll definitely make this again for Kevin – he’s a huge mushroom fan.
      With such a lovely bakery in your neighbourhood, I’m not surprised you bought some for this recipe – I clicked the link in your coupétade post and the photos of the bread are beautiful!

  7. Your brioche looks beautiful! Due to a stomach bug I haven’t cooked or eaten anything real in days but honestly like Mary said, this whole post made my mouth water. Great job!

    1. Thanks, Mardi. It meant an evening in (for the multiple deflations), but it wasn’t really time-consuming otherwise. We’ll be having it again soon, too.

  8. Like everyone else commenting on this post, I am now craving carbs 🙂 Bonus points for creating that beautiful brioche and thanks for the sweet sentiments you left about our cancelled trip. Things have a way of working out. Hopefully we can get back on track with travel plans and if so, look forward to meeting you at the IFBC this fall ~

    1. Thanks, Tricia. I’m starting to think I’m going to have to force the scheduling to work out for IFBC – there will be so many Doristas there and I’d love to meet you all!

  9. Amazing that you made your own bread for this. Just beautiful!! I loved this too, and was happy to have a yummy return to FFWD. I have to look up that cake – love anything rhubarb!

  10. I am so impressed that you made your own brioche for this one. It looks absolutely perfect. I’m also glad to know that milk worked in place of the cream. I was wondering about that.

    1. I push it with the milk for cream substitutions, sometimes, but this one worked perfectly. Making the brioche was a lot of fun. I’m finding bread-baking so relaxing these days.

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