Culinary Arts

Red Wine Poached Egg, Asparagus, and Mushrooms

Gordon Ramsay

Lesson time 25:55 min

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.

Play
Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
Get All-Access

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.

Just outstanding. Very detailed and perfectly explained. Thanks GR‼️

Excellent class. As always, I have learned so much. Thank you

I'm a competant cook in the home kitchen. This course was far much better than the first course by Gordon Ramsay which i also attended. In this course, it really showed the "Techniques" and the execution of those techniques important to elevating ones cooking game. This course was great. I'll surely have to go back through it again and do the lesson plans.

What a fantastic course! Personal - right in the chef's own home kitchen. Awesome photography, great recipes, my skills have skyrocketed!


Comments

Terra F.

I don't think I've ever seen asparagus skinned....it can be rather expensive I'd be like "Where's the rest of it?"

Hana O.

Thank you for this second masterclass Chef Ramsay! I can't wait to make this dish, it looks amazing!

Maegan

How long is the red wine/egg good for in the fridge? I won’t do this all the time, but just curious. A week?

Greenapple

Feedback: at 4:01 IN THE ASPARAGUS SWEATING, GORDON SAYS, "ADD SHALLOTS AND WHITE ONION". THEN HE SAYS, "SHALLOTS AND GARLIC" A LITTLE LATER.

nlograsso

His pile of asparagus to sweat for puree got about 4x bigger between 3:26 and 3:28 of the video.

Xuefei

Only one question, the purée he used was not the one he made in the very begining of the video. So it was way greener than the one he actually made. No judgement purly curiosity.

Sean

Attempt 1. Puree wasn’t usable cause i don’t have a high powered blender and my immersion didn’t cut it.

Cristian L.

Excellent dish! My poache egg didn’t went so well (maybe it was a way too cheap wine lol) but in general I loved it!

Gianinna

Chef Ramsey, my wife and I have been huge fans! Thank you for the Mastery Classes! They are phenomenal I recently harvested a deer last weekend in the Florida Everglades. I went onto YouTube and stumbled upon a video of yours teaching how to prepare venison loin with a chocolate wine sauce! We did it and it was the BEST venison meal we’ve ever prepared! I wanted to thank you for sharing this recipe online!.

Susannah A.

Well, this is going to have to wait for its perfect presentation until next spring which is really okay with me. I will have all winter to practice with imported asparagus and mushrooms and wine-poached egg with only myself this year. When my husband returns, he will have a fantastic plate set before him.