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Egg and Mushrooms from Italo-Argentinean Star Chef Paulo Airaudo

Egg and Mushrooms from Italo-Argentinean Star Chef Paulo Airaudo

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Soon to be located in San Sebastián, Paulo Airaudo is starting his new solo path where he’ll experiment with new directions in the kitchen in his most personal venture: opening a signature restaurant in the luscious region of Donostia-San Sebastián.

Egg & mushrooms (1)

Airaudo announced his departure from La Bottega in Geneva, his last co-created project that accoladed him with a Michelin star soon after opening, now to start a new solo path in Spain. This new direction in his career involve events and collaborations of all kinds to add exotic and new experiences to his already unique style.

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Italo-Argentinean Star Chef Paulo Airaudo.

See Also

The following recipe is just but an example of what awaits in his new restaurant.

Marta Perez

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

  • Cook the egg in a water bath to 75 ºC for 14 minutes.

Mushroom velouté

  • In a medium size pan, cook and leat sweat the butter the sliced shallots, mushrooms and chanterelles until golden.
  • Add the cream and cook for more 1 min. Set aside for 2 minutes.
  • Blend until soft and creamy, pass through fine chinoise, add salt and pepper and reserve.

Bread crumbs

  • 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.
  • Chop the garlic and parsley and season the bread with it. Add sea salt to taste.

Chanterelles Escabeche

  • Bring to a boil all the ingredients except the chanterelles. Add the chanterelles, place in a container and let cool down.

Presentation

  • In a bowl, place the soft-boiled egg and cover with the velouté.
  • On top of it place the sautéed chanterelles & escabeche, the bread crumbs and finish with fresh chervil.

 

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