Pasta with Mushroom Ragout and Poached Eggs
German-style pasta dish combining earthy shiitake mushrooms in a creamy ragout with poached eggs. Mushrooms and onions are sautéed with paprika, then finished with crème fraîche and pasta cooking water. Soft poached eggs top each serving for richness and texture contrast.
Ingredients
Instructions
- 1
Cook pasta in boiling salted water until al dente; reserve pasta cooking water and drain pasta.
- 2
Heat oil in a non-stick skillet. Add onion and mushrooms, sauté for about 4 minutes.
- 3
Add paprika and cook briefly.
- 4
Stir in crème fraîche and reserved pasta cooking water; season with salt and cook for about 2 minutes.
- 5
Bring water and vinegar to a boil in a separate pot. Reduce heat and gently slip eggs one at a time into the simmering liquid. Poach for about 4 minutes.
- 6
Remove poached eggs with a slotted spoon and drain.
- 7
Fold pasta into the mushroom ragout and warm through. Divide among plates, top with poached eggs, and season to taste.
Tips
Reserve pasta cooking water before draining; it adds body to the ragout and helps bind ingredients.
Keep the poaching water at a gentle simmer rather than rolling boil to prevent eggs from breaking apart.
Slice or quarter mushrooms before cooking for faster, more even cooking.
Good to Know
Refrigerate leftover ragout (without eggs) up to 2 days. Reheat gently before serving; poach fresh eggs to order.
Prepare mushroom ragout up to 4 hours ahead; reheat before combining with pasta. Cook pasta close to serving time.
Serve immediately while pasta is hot and eggs are still warm.
Common Mistakes
Overcooked pasta will become mushy when mixed with the ragout; cook al dente.
Boiling poaching water too vigorously will break the eggs apart; maintain a gentle simmer.
Using too much pepper will overpower the delicate mushroom flavor; season cautiously at the end.
Substitutions
Vegan Options
General Alternatives
different texture