Frisee & Poached Egg Salad With Roasted Mushrooms & Sizzling Garlic Dressing

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1/2 pound assorted mushrooms (such as chanterelles, morels, oyster, crimini, shiitake, or button), sliced 1/4- to 1/2-inch thick

7 1/2 tablespoons extra-virgin olive oil

-- Kosher salt and freshly ground pepper, to taste

1 tablespoon fresh lemon juice or white vinegar

2 large, very fresh eggs

1/2 small head frisee, torn into small clumps (about 5 ounces)

4 French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal

2 to 4 tablespoons mixed fresh herbs, such as parsley, oregano, tarragon or chervil

2 garlic cloves, minced

2 tablespoons red wine vinegar

-- Crusty bread, for serving

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