OEuf cocotte creamy mushrooms
20 min
Average: 4.3 (7 votes)

Œufs cocotte with creamy mushrooms

By Sylvain Soulard, Chef at Casse Croûte

A dish to enjoy throughout the year with seasonal mushrooms.

Ingredients For



Preheat the oven to 180°C and prepare the ingredients

© ©Dan Atkins


In a frying pan, add a little bit of butter and sweat the mushrooms for 2 minutes. Make sure you don’t season them at that stage. Set aside

© ©Dan Atkins


In a pan, put the butter to melt, add the shallots and cook for 5 minutes - they shouldn’t brown. Add white wine, reduce by turning up the heat, and add the cream.

© ©Dan Atkins


Stir in the cooked mushrooms and the parsley. 

© ©Dan Atkins


Season with salt and pepper to taste.


Use four individual ramekins. Butter and season them, then break two eggs in each of them. 

© ©Dan Atkins


Prepare a bain-marie: fill a casserole dish large enough to hold your ramekins or your oven tray with hot water, so that the ramekins bathe about halfway up their sides in water. Cook for 6 minutes

© ©Dan Atkins


The egg whites will not be fully cooked at this stage: pour the warm mushroom sauce on top of the eggs, and they will be done perfectly. Serve with toasted bread and cured ham if you like.

© ©Dan Atkins

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