January 2, 2011

Quick Fix Dinners: Tagliatelle with Mushroom Cream Sauce and a Poached Egg


If you want to do something very "in," put a poached or fried egg on top of your favorite dish. It'll make it look like the trendiest dish in town. Eggs are pretty popular right now, and there's good reason why. They are just that delicious. They add that perfect hit of creamy, smooth, rich yolk that we all love. And who can resist the image of a oozing egg yolk spilling over their food. Fried or poached eggs are great in the classic egg sandwich, but they are also fantastic on pasta, pizza, steak, fried rice, soup, and so much more.

Here's my recipe for pasta with a creamy, flavorful mushroom sauce and a beautiful poached egg on top, topped with some freshly grated parmesan. It really doesn't get any better than this. Recipe after the jump.


Tagliatelle with Mushroom Cream Sauce and a Poached Egg


This dish works wonderfully with freshly made pasta, but store bought tagliatelle/fettucini will work just as well for a quick fix. Timing is important for this dish - try to have the pasta being added to the sauce while you're poaching the eggs so that everything is ready at the same time. 


-1 lb. fresh or dried tagliatelle pasta, cooked accordingly 
-1/2 T. butter
-1/2 T. olive oil
-2 cups sliced mushrooms (button, shiitake, crimini, etc)
-1/2 cup cream
-1 t. chopped fresh chives
-4 eggs
-Parmesan cheese


-In addition to the water for the pasta, bring a large pot of water to a light boil to poach the eggs. 


-In a large saute pan, heat the butter and olive oil over medium-high heat. Add the sliced mushrooms and cook until well browned, 5-8 minutes. 


-Add the cream and fresh chives and bring to a simmer. Season with salt and pepper. 


-Add the cooked pasta to the mushrooms and sauce and toss well. If it feels a little dry, add some more cream. 


-When the water is boiling lightly, gently crack the eggs one at at time into the water. After 2-3 minutes they should come together with the whites forming around the yolks. When they are solid enough to remove, carefully lift them out with a slotted spoon and place on a plate until ready to use. 


-To serve, divide the pasta among four plates. Top each with a warm poached eggs and grate some parmesan on top. Serve at once. 


Serves 4. 

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