Frisée and Wild Mushroom Salad with Poached Egg

Ingredients

• 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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