Mushroom & Frisee Salad with Parmesan Royale & Soft Boiled Egg

Name: Mushroom & Frisee Salad with Parmesan Royale & Soft Boiled Egg
Total time: 75 min
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

australianmushrooms.com.au

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…

View full recipe on australianmushrooms.com.au

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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