Can't resist getting more of these beautiful saffron cap pine mushrooms whilst it's in season. This time I decided it pair it with a creamy cheese polenta and a confit egg yolk for a more decadent breakfast.
Difficulty: Medium
Time: 15min prep, 45min cooking time
Serve: 2
Ingredients
Pine Mushrooms
- 200g pine mushrooms sliced
- 2 garlic cloves finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh tarragon leaves finely chopped
- 1 tbsp fresh sage leaves finely chopped
- 1 tbsp lemon juice
- olive oil
- salt
- pepper
Cheese Polenta
- 1/3 cup polenta
- 2 cups chicken stock
- 2/3 cup milk
- 1 bay leaf
- salt
- pepper
- 1 handful parmesan
- 1 heaped tbsp ricotta cheese
- 5 tbsp butter
Confit Egg Yolk
- 2 good quality free range eggs yolks
- 1 tbsp olive oil
Garish
- 1 tbsp shaved pecorino cheese
- 1 tbsp lemon zest
- 1/2 tbsp rosemary flowers (optional)
Method
1. Put the eggs yolks in a sandwhich bag carefully with a tbsp of olive oil. Cook in hot water bath with a sous vide stick set at 63.5 degrees and cook for 45min. If you don't have sous vide stick, you can also replace it with poached eggs but perhaps cooked it a bit later so everything is ready at the same time.
2. Bring the stock, milk, bay leaf, salt and pepper to boil in a pot. Slowly whisk in polenta until fully mixed. Reduce to low heat and let it simmer over 45min, check and stir occasionally and add more liquid if required for a smooth consistency.
3. Start cooking the mushroom 15 minutes before the polenta is ready. Add oil to the fry pan, add garlic, mushrooms, herbs, salt and pepper and cook for a few minutes until softened and cooked through. Take it off heat and sprinkle with lemon juice and mix well.
4. Finish the polenta by mixing in the parmesan until melted, then the ricotta and the butter and mix well.
5. Assemble the dish by pouring the polenta into the serving plate, top it with the pine mushroom, pecorino shavings, lemon zest and confit egg yolk. Enjoy while it's hot!
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