Wild Mushroom and Truffle Benedicts

Ingredients:

• Polenta Cakes: This step will add 45 -60 minutes. Optional - Use sourdough toast, brioche toast, or English muffins if you prefer.
  • 1 cup ground polenta or cornmeal
  • 4 cups water or stock
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • Olive oil (for pan frying)
  • Salt and Pepper to taste

• For the Mushrooms:

  • 1 tbsp butter + 1 tbsp oil

  • 2 cups wild mushrooms (shiitake, cremini, or a mix) sliced

  • 1 tbsp fresh thyme, chopped

  • Garlic - we measure with our hearts

  • Salt & pepper, to taste

  • A splash of white wine - if you are feeling extra fancy
• For the Poached Eggs (I use an egg poaching pan from Amazon, but you can do it yourself):
  • 4 Large eggs
  • 1 tbsp white vinegar

• For the Truffle Hollandaise:

  • 3 egg yolks

  • 1 tbsp lemon juice

  • 1/4 cup butter, melted

  • White truffle oil - A little goes a long way. Start with a little, you can always add more to your taste.

  • Salt & white pepper, to taste

• Garnish:
  • Shaved Parmesan
  • Fresh thyme springs/leaves
  • Oil - to drizzle edge of plate

You can fake it a little more by using a package of hollandaise instead of making it from scratch. Just add a little flair to the packet by adding a dash of truffle oil. 

Instructions:

  Optional: If you are making Polenta cakes: In a saucepan, bring water or stock to a boil. Whisk in polenta or cornmeal slowly. Reduce heat to low, stir frequently for 20-30 minutes until thick. Stir in butter, parmesan, and season with salt and pepper. Spread hot polenta in a pan about 1/2 inch thick. Refrigerate for 30 minutes. Cut out circles or squares and pan fry until golden brown. 

1. Prepare the mushrooms: In a skillet, melt the butter over medium heat. Add the mushrooms and sauté until tender and golden, about 5-7 minutes. Stir in the thyme, salt, and pepper, and cook for another 2 minutes. Set aside.

2. Poach the eggs: In a deep saucepan, bring water to a simmer and add the white vinegar. Crack one egg into a small bowl and gently slide it into the water. Repeat for the remaining eggs, cooking for 3-4 minutes for soft poached eggs with runny yolks. Remove with a slotted spoon and set aside.

3. Make the truffle hollandaise: In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler style), ensuring the bowl doesn’t touch the water. Whisk constantly while slowly adding the melted butter, then drizzle in the truffle oil. Continue whisking until the sauce is thick and creamy. Season with salt and white pepper to taste.

4. Assemble the Benedicts: Toast the base/bread until golden brown. Spread a little butter on each half, then top with a generous spoonful of the sautéed wild mushrooms. Carefully place a poached egg on top of the mushrooms, and drizzle with the truffle hollandaise sauce.

5. Serve and Enjoy: Garnish with extra fresh thyme, parmesan shavings, and a drizzle of truffle oil for that extra touch of elegance. Serve immediately and watch your guests' eyes light up!

Pro Tips:

• Truffle Oil: If you want a more intense truffle flavor, feel free to add a bit more truffle oil to the hollandaise or drizzle it on top of the mushrooms.

• Mushroom Varieties: Get creative with the mushrooms you use! Different types, like oyster mushrooms or chanterelles, will add unique textures and flavors.

• Make it Ahead: You can prepare the mushrooms and hollandaise in advance to save time on the day you serve them. Just reheat before assembling.

Why This Recipe Works:
Classic eggs benedict is a beloved brunch staple, but by adding wild mushrooms and truffle oil, you're elevating the flavors in a way that feels totally indulgent. Plus, the richness of the hollandaise is balanced by the earthy mushrooms, and the poached eggs add the perfect touch of comfort. It's fancy, but it’s still easy enough to make for a weekend brunch at home.

If you want to impress your guests or treat yourself to a luxurious morning, these Wild Mushroom & Truffle Benedicts are the way to go. It’s the perfect balance of sophisticated and approachable—just the way brunch should be.