Poached Eggs with Chanterelles and Truffles

INGREDIENTS:1 large Yukon Gold or yellow Finnish potato (approx. 12 oz.)
2 oz. butter
to taste, salt and pepper
18 whole baby artichokes
½ gallon water
4 Tbsp. salt
1 cup white wine vinegar
as needed, olive oil
3 large heads shallots, thin sliced (8 oz.)
3 lbs. chanterelle mushrooms, cleaned and stemmed
½ cup chopped parsley, if desired

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