Mushroom & Frisee Salad with Parmesan Royale & Soft Boiled Egg | Australian Mushrooms

Ingredients

• 8 slices from a sourdough French stick
• 60 ml olive oil
• 200 g mixed mushrooms (buttons, flat, shiitake, shimeji & king oyster mushroom), stems removed
• 200 g frisée salad white part only washed well and dried.
• 1 tbsp chopped fresh herbs, (like parsley and chives)
• 1 french shallot, peeled, finely chopped
• 4 eggs, soft boiled, peeled
• Parmesan, shaved, to serve
• 60 g freshly grated Parmesan
• 40 g mascarpone
• 100 g poring cream
• 2 tbsp milk
• 1 egg
• Salt & ground black pepper
• 1 tsp of Dijon mustard
• 20 ml sherry vinegar
• 60 ml canola oil
• Salt and pepper, to season