From Gordon Ramsay's MasterClass

Red Wine Poached Egg, Asparagus, and Mushrooms

Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

Topics include: Appetizer • Vegetarian • Sautéed Asparagus • King Trumpet Mushrooms

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Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

Topics include: Appetizer • Vegetarian • Sautéed Asparagus • King Trumpet Mushrooms

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

Learn More

Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Please continue these classes....I need all the help I can get in the kitchen. Love you!

I've only made a few of the recipes but each has turned out great. If I, a complete novice, can produce great food from these videos then they've hit the mark. Well done and thank you.

Gordon shared/taught a variety of techniques across different foods. In addition to elevating technique, he provided very practical advice.

Best class yet. I wish he would do a third class.

Comments

A fellow student

I have used a similar technique for the asparagus. It does make a difference in flavor. Much deeper and well rounded. Would like to know what was in your stock. I would think that would be crucial.

Clair G.

Also, as a private Chef I am always plating for 8+ simultaniously, I have researched extensivley how to poach for 8+ at the same time and never found a successful method. Was REALLY hoping Chef Ramsay might have a Master level trick for me, was disappointed, like so many other times before, to watch only one made. Anyone out there have a trick I might not have already heard of???

Clair G.

I, like many others, noticed that the puree Chef Ramsay plates looks nothing like what he makes. I did however find the answer in the "Ingrediant Notes" - "add ... blanched spinach ... to brighten". I appriciate the info but am confused why it wasn't presented, this kind of crucial Master elevation tricks are exactly why we are all here, I would have liked to hear it from straight from the Master and seen it used in action.

Xiaotian Z.

may I ask why the initial asparagus puree from the blender looked white-ish while the end decor puree from the squeeze bottle was green instead?

A fellow student

Oh my God. Heaven!! This worked out beautifully for me. I had to make some modifications.... 1. For the Asparagus Puree: In the video Gordan said to add white onions & shallots but the recipe book it said garlic. I used garlic instead of white onion. It was excellent. 2. I could not find white asparagus so did all green instead. 3. I used a small sauce pan for the red wine. The video would have to be two bottles of red wine. I didn't account for that and needed more liquid to cover my egg. 4. I was concerned this would not be enough food for dinner. So, I prepared a steak with it. Turns out it was plenty. I may be hungry in an hour but this dish is perfect. The flavor just explodes. For me being an amateur chef, I think I did a great job. I don't cook for a living but for pleasure and for friends and family. This will wow your guests; although, the poached egg looks like a heart until the beautiful yoke pours out.

Christian C.

I have to work on my presentation but this dish turned out amazing! Wish I could find Trumpet mushrooms around here. It was still very good.

Amy S.

I have increased my mediocre cooking skills because of the first Master Class...excited about this next set of courses!

Nathan M.

Absolutely loved this dish! Our local market was out of white asparagus, but we substituted it for more green and it was lovely. Beautifully rich flavors. Can't wait to make the next dish!

Fernando S.

Why I can not put the video in full screen or change the time of the video??

D. R.

We didn't have any Trumpet mushrooms in my town so I substituted Shitake--not quite the same I suspect. . .and white asparagus is out of season so . . .I did the best I could.