Mushroom & Frisee Salad with Parmesan Royale & Soft Boiled Egg

  • Serves: 4
  • Cooks In: 45 minutes
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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
Parmesan royale
60 g freshly grated Parmesan
40 g mascarpone
100 g poring cream
2 tbsp milk
1 egg
Salt & ground black pepper
Vinaigrette
1 tsp of Dijon mustard
20 ml sherry vinegar
60 ml canola oil
Salt and pepper, to season

Method

1

For the parmesan royale; Preheat the oven at 95°C fan forced. Mix all the ingredients together, season with salt and pepper. Strain through a fine sieve. Pour two tablespoon of the royale in your serving bowl, it should be a small deep bowl. Cook for about 20-30 minutes or until set like a crème brulée, remove from the oven and set aside to cool.

2

Increase the oven to at 160°C fan forced. Brush both sides bread with a little of the olive oil and bake in the oven for 8-10 minutes or until golden and crispy. Set aside to cool.

3

For the vinaigrette; Whisk the mustard and vinegar together until well combined, Add oil slowly, whisking to emulsify. Season with salt and pepper.

4

Wipe the mushrooms clean with paper towel, and slice the mushrooms. Heat a frying pan over medium-high heat, add 1 tablespoon of olive oil and sauté the mushrooms until nicely caramelised, season with salt and pepper and transfer to a bowl. Combine the salad, chopped herbs and French shallot, pour over the vinaigrette and toss well.

5

To serve, pile the mushroom and salad onto the parmesan royale, break the soft boiled egg in half and place ontop of the salad with shaved parmesan and croutons.

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
Parmesan royale
 60 g freshly grated Parmesan
 40 g mascarpone
 100 g poring cream
 2 tbsp milk
 1 egg
 Salt & ground black pepper
Vinaigrette
 1 tsp of Dijon mustard
 20 ml sherry vinegar
 60 ml canola oil
 Salt and pepper, to season

Directions

1

For the parmesan royale; Preheat the oven at 95°C fan forced. Mix all the ingredients together, season with salt and pepper. Strain through a fine sieve. Pour two tablespoon of the royale in your serving bowl, it should be a small deep bowl. Cook for about 20-30 minutes or until set like a crème brulée, remove from the oven and set aside to cool.

2

Increase the oven to at 160°C fan forced. Brush both sides bread with a little of the olive oil and bake in the oven for 8-10 minutes or until golden and crispy. Set aside to cool.

3

For the vinaigrette; Whisk the mustard and vinegar together until well combined, Add oil slowly, whisking to emulsify. Season with salt and pepper.

4

Wipe the mushrooms clean with paper towel, and slice the mushrooms. Heat a frying pan over medium-high heat, add 1 tablespoon of olive oil and sauté the mushrooms until nicely caramelised, season with salt and pepper and transfer to a bowl. Combine the salad, chopped herbs and French shallot, pour over the vinaigrette and toss well.

5

To serve, pile the mushroom and salad onto the parmesan royale, break the soft boiled egg in half and place ontop of the salad with shaved parmesan and croutons.

Mushroom & Frisee Salad with Parmesan Royale & Soft Boiled Egg

Tags:

 Breakfast, Gourmet

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