“Mushrooms on toast” Morels, Asparagus, Wild Garlic and Confit Egg Yolk

Ingredients

• 100g butter (room temperature)
• 1tsp Dijon mustard
• 2 cloves of chopped garlic
• 20g chopped parsley
• 25g chopped shallots
• 25g chopped button mushrooms
• 30g chopped Parma ham
• 10g ground almonds
• Salt
• 1 egg yolk
• 100ml vegetable oil
• 20g Shallots
• 1 sprig Thyme
• 1 clove Garlic
• 100g Portobello mushrooms, finally sliced
• 100g Shitake mushrooms, finally sliced
• 25ml Madeira
• 10ml sherry vinegar
• 50ml Double cream
• 50ml Milk
• 25g Butter
• Salt, to taste
• 180g small morels (cleaned)
• 2 spears of asparagus (cut the same size as the morels)
• 20g chopped shallots
• 50ml of white wine
• 100ml chicken stock
• 2 wild garlic leaves
• 20g butter
• 50g snail butter
• 1 slice of brioche 2cm thick
• 1 whole egg
• 25ml milk
• 25g snail butter from above
• Oil for cooking
• Butter for cooking
• pepper
• Wild garlic shoots and flowers