Confit Mushrooms with Egg and Salsa Verde Recipe - Great British Chefs

Ingredients

• 500g of wild mushrooms, mixed
• 25g of caster sugar
• 25g of table salt
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 bay leaf
• 600ml of rapeseed oil
• 100g of dried mushrooms
• 500g of portobello mushroom, diced
• 60ml of light soy sauce
• 1 tbsp of treacle
• 150ml of white wine vinegar
• 115g of soft brown sugar
• 60ml of double cream
• 1 dash of vegetable oil
• 4 egg yolks
• 250ml of rapeseed oil
• 100g of sourdough starter
• sea salt
• 50g of parsley
• 2 mint leaves
• 1 banana shallot, peeled
• 1 garlic clove, finely grated
• 1/2 lemon, zested and juiced
• 1 tsp sea buckthorn juice
• 1/2 tbsp of capers
• smoked rapeseed oil, as needed
• 25g of reindeer moss, dehydrated
• vegetable oil, for deep-frying
• carrot tops, turnip tops and green leaves (anything that would normally go to waste)