Wild Mushroom Stew with Egg Yolk

Chris DiMinno

Clyde Common - Portland, OR

Chris DiMinno’s hearty stew is made with the first mushrooms that peek out of the earth in spring.


Sautéed Wild Mushrooms:
  • Grape-seed oil as needed
  • 2 pounds assorted wild mushrooms (such as morels, chanterelles, or oyster), cleaned and trimmed (trimmings reserved)
  • 2 tablespoons butter
  • 2 tablespoons minced shallots
  • 2 teaspoons thyme leaves
  • Salt and pepper to taste
Mushroom Cream:
  • Grape-seed oil as needed
  • 2 1/2 shallots, peeled and coarsely chopped
  • 3 small cloves of garlic, smashed with the flat side of a knife
  • 1/2 pound of white button mushrooms, cleaned and finely chopped
  • Salt to taste
  • 1/4 cup white wine
  • 2 cups heavy cream
  • 3 sprigs thyme
  • 1 tablespoon butter
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped spring onions
  • 1 tablespoon sliced scallions
  • 5 ramp leaves, cut into 1-inch pieces
  • Salt and pepper to taste
  • 4 egg yolks
  • Small greens (such as watercress or Miner’s lettuce) for garnish


To make the sautéed mushrooms, heat a small amount of grapeseed oil in a large sauté pan over medium heat. When the oil is smoking hot, add the mushrooms and cook for 3 to 4 minutes, until brown. (Do not shake the pan or move the mushrooms around.) Flip over the mushrooms and cook for another 3 to 4 minutes. Add the butter, shallots, and thyme, then season with salt and pepper. Stir to evenly distribute the seasonings. Cook for another minute, until the mushrooms are tender and cooked through. Transfer the contents of the pan to a paper towel–lined baking sheet to drain. Reserve until needed.

To make the mushroom cream, heat a small amount of grapeseed oil in a large pot over medium heat. Add the shallots and garlic and sauté until soft, about 5 minutes. Add the mushrooms and the reserved mushroom trimmings. Season with salt and cover the pot with a tight-fitting lid. Let cook for about 10 minutes, until the mushrooms have released all of their liquid. Remove the lid from the pot, increase the heat to high, and reduce the mushroom liquid until it’s almost dry, about 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the heavy cream and thyme, then lower the heat to low and let the cream simmer for about an hour. Strain through a fine sieve, pressing down on the solids to squeeze out as much flavor as possible. Discard the solids and reserve the cream.

Preheat the oven to 400ºF. Melt the butter in a large sauté pan. Sauté the shallots and spring onions until soft and translucent, about 5 minutes. Add the sautéed wild mushrooms, scallions, and ramp leaves; season with salt and pepper. Add a cup of the mushroom cream and stir to combine. (Reserve the rest of the cream for another use.) Divide the mixture among four 6-ounce ovenproof dishes, ramekins, or casuelas. Place an egg yolk in the middle of each stew and bake in the oven until just set, about 4 minutes. Remove from the oven, garnish with the greens, and serve hot.


4 servings