Eggs Cocotte with Mushrooms and Parsley Puree
Ingredients
- 6 ounces flat-leaf parsley, leaves only
- 1/2 pound white mushrooms, coarsely chopped
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 2 tablespoons water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 small shallot, thinly sliced
- 1/4 pound small chanterelles or other wild mushrooms, sliced 1/4 inch thick
- 4 large eggs
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