Saute Mushrooms with Poached Egg, Rocket & Brioche
www.australianmushrooms.com.au
Ingredients Method For the Potato and porcini Puree; Melt butter in a saucepan over medium heat. Add eschalots and cook until they begin to turn translucent.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australianmushrooms.com.au.
Cooking tools:
- Blender
- Mortar and pestle
- Fine-mesh sieve
- Grater
- Skillet
- Saucepan
- Slotted spoon
- Stove
- Toaster
- Oven
- Baking sheet
- Chef's knife
- Bread knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Plate
Ingredients
- 4 free range eggs
- 4 slices of brioche, cut 2.5cm thick
- 60 g butter, chopped
- 2 french eschalots, thinly sliced.
- 1 garlic clove, crushed
- 1 large kipfler potatoes, roughly diced
- 10 g dried porcini mushrooms
- 250 ml chicken stock
- 50 ml pouring cream
- 50 g Parmesan, grated
- 4 button mushrooms, quartered
- 2 Portobello mushrooms, sliced
- 4 oyster mushrooms, shredded
- 2 sprigs thyme, leaves remove
- 1/2 small lemon
- 80 g pine nuts, toasted
- 50 g baby rocket
- 40 g Parmesan, shaved
- Drizzle of extra virgin olive oil
- Small drizzle aged balsamic
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