Frisée And Wild Mushroom Salad With Poached Egg

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1 1/2 pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced

6 tablespoons extra-virgin olive oil, divided

Coarse kosher salt

3 tablespoons fresh lemon juice, divided

6 large eggs

2 small heads of frisée (about 9 ounces), torn into small clumps

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

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