Poached eggs with mushroom stew

Mushroom stew is prepared with spinach, cheese and walnuts. Served stew with poached eggs.

Ingredients

• Large eggs - 4 pcs.
• Champignon mushrooms (cut into quarters) - 230 g
• Spinach, young leaves - 300 g
• Gruyere cheese (shredded on a grater) - 60 g (½ cup)
• Walnuts (fried, chopped) - 0.75 cups
• Olive oil - 1 tbsp. l.
• Garlic (chopped) - 3 cloves
• Shallots (cut into strips) - 3 pcs.
• Fresh sage (chopped) - 1 tbsp. l.
• Fresh thyme (chopped) - 0.75 tsp
• Ground black pepper - 0.5 tsp.
• Salt - 0.25 tsp
• Red wine vinegar - 2 tbsp. l.
• Water - 8 glasses
• White wine vinegar - 2 tbsp. l.
• Baked pumpkin (optional)

Directions

1. Heat a large cast iron saucepan (cauldron) over medium-high heat. Add 1 teaspoon olive oil, spinach, cook for about 2 minutes. Remove the spinach from the pan and transfer to a colander, squeeze out the liquid.
2. Pour the remaining olive oil into the same saucepan, add the garlic and shallots, and cook for 3 minutes. Then add sage, ½ teaspoon thyme, ¼ teaspoon ground black pepper, salt and mushrooms, cook, stirring occasionally, for about 7 minutes. Add spinach, ½ cup walnuts, red wine vinegar and cheese, stir, cook for 30 seconds.
3. In a large saucepan, combine 8 glasses of water with white wine vinegar and bring to a boil. Pour one egg into boiling water, cook for 3 minutes. Remove the eggs from the pan with a slotted spoon.
4. Place about 2/3 cup of mushroom mixture on each of four plates, and put one poached egg on top. Sprinkle with the remaining thyme, black pepper and nuts. Serve the dish immediately. You can serve baked pumpkin with this dish (optional).