39min 4 ppl
Mushroom and Egg Marengo
81 minutes
4 people
Hardover 60 min or 12+ steps
81 min · 12 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 17g
Carbs 14g
Fats 26g
About this dish
A vegetarian reinterpretation of the Napoleonic classic built on a deeply reduced tomato and white wine sauce — sweating the aromatics low and slow develops a savoury base before the mushrooms ever touch the pan, and a generous knob of cold butter stirred in off the heat finishes it glossy and restaurant-quality.
Allergy Info
Dairy, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Mixed mushroomscremini, shiitake, oyster, torn or thickly sliced600 g
- Onionfinely diced1 medium
- Garlic clovesthinly sliced4 cloves
- Flat-leaf parsley leavesroughly chopped, to finish1 small handful
Dairy & Eggs
- Large eggs8 large
- Unsalted buttercold, cut into cubes30 g
Tins & Jars
- Canned whole peeled tomatoescrushed by hand400 g
- Vegetable stock150 ml
- Tomato paste1 tbsp
Dried Goods
- Caster sugar1 tsp
- Crusty bread or steamed rice to serve
Spices & Seasonings
- Bouquet garni2 bay leaves, 4 thyme sprigs, 1 small bunch flat-leaf parsley stalks, tied1 bundle
- Cayenne pepper1 pinch
- Sea salt and freshly ground black pepperto taste
Oils & Condiments
- Dry white wine200 ml
- Olive oil3 tbsp
Utensils
- Saucepan
- Large sauté pan or Dutch oven
- Large frying pan
- Kitchen string
- Slotted spoon
Method
1
Place the eggs in a saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce to a gentle simmer. Cook for exactly 10 minutes. Transfer to a bowl of iced water and leave to cool completely, then peel and halve lengthways. Set aside.
Approx. 12 minutes
2
Finely dice the onion, thinly slice the garlic, crush the tomatoes by hand, cut the butter into cubes, and tear or thickly slice the mushrooms. Tie the bouquet garni.
Approx. 8 minutes
3
Heat 2 tablespoons of the olive oil in a large wide sauté pan or Dutch oven over medium-low heat. Add the onion with a pinch of salt and sweat gently, stirring occasionally, for 12–15 minutes until completely soft, translucent and just beginning to turn golden.
Approx. 13 minutes
4
Add the garlic and tomato paste to the softened onion and cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells sweet and nutty.
Approx. 2 minutes
5
Pour in the white wine and increase the heat to medium-high. Simmer vigorously for 4–5 minutes until the wine has reduced by two-thirds and the sharp alcohol smell has gone.
Approx. 5 minutes
6
Add the crushed tomatoes, vegetable stock, bouquet garni, sugar and cayenne. Stir to combine, season lightly, and bring to a brisk simmer.
Approx. 3 minutes
7
Reduce the heat to medium-low and simmer the sauce, uncovered, for 20 minutes, stirring occasionally, until thickened and deeply coloured.
Approx. 20 minutes
8
While the sauce simmers, heat the remaining 1 tablespoon olive oil in a large frying pan over high heat until shimmering. Add the mushrooms in a single layer — work in two batches if needed — and cook without stirring for 3–4 minutes until deeply browned on one side, then toss and cook for a further 2 minutes. Season and set aside.
Approx. 6 minutes
9
Remove the bouquet garni from the sauce. Stir the sautéed mushrooms into the sauce and simmer together for 5 minutes so the mushrooms absorb the flavour of the sauce.
Approx. 5 minutes
10
Remove the pan from the heat. Add the cold butter cubes and stir in a circular motion until fully melted and the sauce is glossy.
Approx. 2 minutes
11
Nestle the halved hard-boiled eggs, cut-side up, into the sauce. Cover the pan and leave to stand for 3 minutes so the eggs warm through without toughening.
Approx. 3 minutes
12
Scatter with chopped parsley and serve directly from the pan with crusty bread or steamed rice.
Approx. 2 minutes
