In a large skillet over high heat, brown the white mushrooms in the butter. Add the onion and cook until translucent. Deglaze with the wine and let reduce for 1 minute. Add the broth mixture and morel mushrooms. Bring to a boil, stirring constantly. Simmer for 5 minutes or until the sauce has thickened. Season with pepper.
Poutine
Using a spoon, gently drop the eggs into a pot of simmering water. Cook for 6 minutes. Rinse under cold running water. Carefully peel the eggs and set aside.
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
Fry half of the French fries at a time until crisp. Drain on the paper towels and keep warm.
Divide the fries among four bowls and top with the cheese curds, sauce and chives. Place a soft-boiled egg on top of each poutine and carefully cut in half.
RICARDO The Rock 12" Frypan
61.99 $
This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.
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