Sautéed Mepkin Abbey Mushrooms with Egg ‘Meurette’

This dish is adapted from our Mepkin Abbey Mushroom dish, which we always pair with a pinot noir. An egg ‘meurette’ is a bistro classic, an egg that has been poached in red wine. If you don’t have the good fortune to live anywhere near Mepkin Abbey (i.e. awesome Charleston, SC), you can substitute any other exotic mushroom you can find.

Wine Pairing: Musella Rosso Di Verona 1996

Serves 4


  • 2 large shallots

  • 1 bottle of red wine (for cooking, not for drinking)

  • 1 ounce red wine vinegar

  • 4 eggs

  • Half a stick of butter, diced, cold

  • 1 pound Mepkin Abbey oyster mushrooms, broken up

  • 1 pound Mepkin Abbey shiitake mushrooms, caps removed and quartered

  • 1 bunch parsley, chopped rough.

  • Salt and black pepper to taste

  • Vegetable oil as needed


  1. Slice one shallot and chop one shallot. Keep them separate.

  2. Pour about half the bottle into a small saucepan and heat it. Add the vinegar and a big pinch of salt.

  3. Poach the eggs to your liking in the purple liquid. Chill them in an ice bath. Save the purple liquid.

  4. After the purple liquid has cooled, place the eggs back in there. They will really soak up the color.

  5. Boil the rest of the wine down with the chopped shallot. When it is almost a syrup, swirl in the butter. Season with salt. Now you have ‘buerre rouge.’ You can strain it, but its cool to leave it chunky.

  6. Get a saute pan REALLY hot and saute the mushrooms until they are tender and brown at the edges. Its best to do this in batches, but you can keep using the same pan over and over.

  7. Put all the sauteed mushrooms back into one pan with the sliced shallot and saute again till the shallot wilts. Sprinkle in a big handful of parsley. Season it all with salt and pepper.

Recipe provided by Chef Jesse Sutton of Social Wine Bar 

  1. Re-warm the eggs in their poaching liquid. Place a portion of mushrooms on each plate, top with an egg, Drizzle the sauce around.

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