Truffle, eggs and mushrooms
Rated 5.0 stars by 1 users
Servings
4
Mushrooms cooked in truffle butter, topped with a poached egg and black truffle cream, is the easiest and most delicious appetizer for winter entertaining. If you supplement with a good loaf of bread, this dish can easily be served as a main course on a weekday. If you like, shave a little parmesan cheese on top and the dish has an enhanced fullness. If you are not into truffles, fry in extra virgin olive oil and drizzle one of our flavored oils over it. We recommend the rosemary oil.
Ingredients
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500g mixed mushrooms
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3 tablespoons Truffle butter
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4 eggs
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Sea Salt
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Freshly ground pepper
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5 tablespoons Vinegar
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1 tablespoon Organic Extra Virgin Olive Oil
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20 sage leaves
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1 jar Black truffle cream
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Italian parsley, finely chopped
Directions
Clean the mushrooms thoroughly and cut off the root. If needed, remove impurities and dirt with a damp cloth.
Cut the mushrooms into slices.
Saute the mushrooms in truffle butter, on a hot pan. Lower the temperature to medium heat and sauté until the mushrooms are golden and slightly crispy. Season with sea salt and pepper. Keep the mushrooms warm in a bowl.
Put a dash of oil on the pan, let it heat, and fry the sage leaves until crisp. This happens quickly! Remove from heat onto a piece of paper towel to drain some of the oil.
Poach the eggs, starting with one at a time: Put water and vinegar in the pan and bring it to a boil, then turn down so that the water remains just below the boiling point. Beat one egg at a time in a cup or bowl. Create movement in the water by stirring with a spoon clockwise. Carefully pour the egg into the water and gather the whites around the yolk with a slotted spoon. Let the egg poach for approx. 3-4 minutes - the white should be set, but the yolk should be liquid, you can feel it by pressing lightly with a finger on the egg. Remove the egg from the boiling water and quickly place it in a bowl of cold water so that the cooking stops. Remove it promptly from the cold water so it does not get cold. If necessary, remove liquid whites from the boiling water, and continue with the next egg. Gently brush the eggs clean of loose whites before serving.
Place the mushrooms evenly onto four hot plates. Place the poached egg in the center of the plate and garnish around it with crispy sage.
Just before serving, cut a small incision in the egg with a sharp herb knife. Place a teaspoon of black truffle cream next to the egg. Top with chopped parsley and a sprinkle of sea salt. Serve with a good loaf of bread on the side.
