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Home > Restaurants > Recipes > Wild Mushrooms, Chicory With a Poached Egg, and Salumi Vinaigrette

Wild Mushrooms, Chicory With a Poached Egg, and Salumi Vinaigrette

Provided by: Chef Josh Saffer

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Salumi Vinaigrette

1 cup plus 1 tsp. extra-virgin olive oil

2 oz. sweet soppressata, julienned

2 oz. spicy soppressata, julienned

1 garlic clove, Microplaned

1 tsp. dry oregano

Red-pepper flakes to taste

˝ cup red-wine vinegar


14 eggs (always allow some margin for error with poached eggs)

2 tbs. distilled white vinegar

Mushrooms and Chicory

1 tbs. olive oil

3 lbs. mixed mushrooms: maitake, chanterelle, and yellow oyster

Sea salt and freshly ground black pepper

2 tbs. butter

Garlic clove, smashed

Sprig of thyme

2 heads chicory or endive, cut into ˝-inch-wide pieces

Crispy fried red onion (available from Chinese markets)



Heat 1 teaspoon of olive oil in a skillet, add the soppressata, and render until just crispy. Toss in the garlic, oregano, and red-pepper flakes, and cook, taking care not to burn the garlic. Remove from heat, and add the vinegar to deglaze the skillet. Transfer to a storage jar; add the rest of the oil, and allow to cool. (Will keep for 2 weeks.)


If you have an immersion circulator, cook the whole eggs for 45 minutes at 62 degrees centigrade. If you don’t, bring 4 quarts of water plus white vinegar to a boil. Swirl and drop 4 cracked eggs into water. When the whites have just set, ­remove with a slotted spoon and shock in a bowl of ice-water and reserve. Repeat with remaining eggs. Warm eggs gently in simmering water before serving.

Mushrooms and Chicory

In a large skillet, heat the oil, add the mushrooms, season with salt and pepper, and sauté until just crisp. Finish with butter, smashed garlic, and sprig of thyme. When mushrooms are half-cooked, remove garlic and thyme, and add a handful of chicory to the pan. When the chicory is lightly wilted, add a generous amount of salumi dressing, and toss to coat. Season to taste with black pepper, and plate small nests of mushrooms and chicory. Place 1 egg in each nest; garnish with sea salt and crispy red onion.

(Published 2014)