Blackberry Farm

Poached Farm Egg with Mushrooms, Faro and Quinoa

2 cups of cooked quinoa
1 cup of cooked faro
3 cups of mushrooms, oyster, shitake, cremini or wild
1 cup of cooked heirloom beans
1 shallot, peeled and small diced
3 cups of baby arugula
2 tbsp. of lemon flavored extra virgin olive oil
Kosher salt and cracked black pepper
Zest of 1 lemon

Pre-heat a conventional oven to 400 degrees
Cook you beans, faro and quinoa separately in water or vegetable stock that is flavored with aromatic herbs in a sachet, a 4” piece of peeled carrot and a quarter of a peeled onion. The vegetables and sachet should be discarded after the grains and beans are cooked following the manufacturers cooking instructions. This can be completed in advance.
Wipe any dirt from the mushrooms with a dry towel and try to avoid washing the mushrooms if possible. Slice the mushrooms into quarter inch slices and toss them in a mixing bowl with 3 tbsp of olive or grapeseed oil. Place the mushrooms in an oven proof skillet that will be large enough for all of the mushrooms and grains and roast in the oven for about 8-10 minutes until the mushrooms begin to take on a nutty toasted aroma. Remove the mushrooms to a cook top and over medium heat stir in the shallots and cook for two minutes. It may be necessary to add a additional tbsp. of cooking oil. Once the shallots are soft, stir in the grains and beans and a half cup of water or vegetable stock along with the lemon zest continue cooking to make sure that everything is heated through. Add in the arugula leaves and season with kosher salt and black pepper. Spoon the mixture onto warm plates or bowls and top with a poached egg. Drizzle the plate with a few drops of lemon olive oil.

How to poach an egg.

Using a 1 ½ or 2 quart sauce pot fill it ¾ full of water. Bring the water to a simmer or 208 degrees. Add into the water 1 tbsp. of white distilled or champagne vinegar. Crack one egg into the pot making sure that it maintains its bubbles. Cook the egg for 3-4 minutes or until it can be lifted with a slotted spoon.

Josh Feathers, Executive Chef of the Main House
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