Egg and Mushrooms from Italo-Argentinean Star Chef Paulo Airaudo
Author: 
 
Ingredients
  • Soft boiled egg
  • 1 Egg
Mushroom velouté
  • 50 gr Butter
  • 100 gr Shallots
  • 300 gr Mushrooms
  • 200 gr Chanterelles trimmings
  • 160 gr Cream
  • Salt & Pepper
Bread crumbs
  • 150 gr Bread Crumbs
  • 20 gr Garlic
  • 30 gr Parsley
  • Sea Salt
Chanterelle Escabeche
  • 250 gr Water
  • 75 gr Champagne Vinager
  • 75 gr Olive oil
  • 5 gr Thyme
  • 8 gr Garlic
  • 2 gr Coriander seeds
  • 6 gr Salt
  • 3 gr White peppercorn
  • 50 gr Chanterelles
Other
  • 14 gr Sautéed Chanterelles
  • 8 gr Fresh Chervil
Instructions
Soft boiled egg
  1. Cook the egg in a water bath to 75 ºC for 14 minutes.
Mushroom velouté
  1. In a medium size pan, cook and leat sweat the butter the sliced shallots, mushrooms and chanterelles until golden.
  2. Add the cream and cook for more 1 min. Set aside for 2 minutes.
  3. Blend until soft and creamy, pass through fine chinoise, add salt and pepper and reserve.
Bread crumbs
  1. Crush finely n a blender 150 gr of fresh bread. Deep fry the bread, until it is golden brown. Set aside on kitchen paper to drain the excess oil.
  2. Chop the garlic and parsley and season the bread with it. Add sea salt to taste.
Chanterelles Escabeche
  1. Bring to a boil all the ingredients except the chanterelles. Add the chanterelles, place in a container and let cool down.
Presentation
  1. In a bowl, place the soft-boiled egg and cover with the velouté.
  2. On top of it place the sautéed chanterelles & escabeche, the bread crumbs and finish with fresh chervil.
Recipe by Honest Cooking at https://honestcooking.com/egg-mushrooms-italo-argentinean-star-chef-paulo-airaudo-2/