Mushrooms On Toast
Ingredients
- Mushrooms on toast:
- 1 lbs selection of wild or cultivated mushrooms (they use chanterelle, oyster, lobster and shiitake)
- 2 tbsp butter
- 1/4 cup dry sherry
- 2 tbsp chopped tarragon
- 2 tbsp chopped Italian parsley
- 2 cups chicken stock
- salt
- 2 tbsp shallot butter
Shallot butter:
- 2 tbsp brunoised shallot
- 2 tbsp unsalted butter
- Combine in a small pot, cook over low heat until shallots are translucent
4 poached eggs
- Shaved black truffle
- 4 slices brioche, toasted
Instructions
- Over medium-high heat, sautee mushrooms, starting with the shiitakes and lobster. Add oyster and chanterelles.
- Add shallot butter, and deglaze with sherry.
- Reduce sherry by approximately half, and add chicken stock. Reduce. Finish with unsalted butter, chopped tarragon, parsley and salt.
- Using a slotted spoon, spoon mushrooms over toast, drizzling reduced sauce around toast (being careful not to get too much sauce on the toast).
- Top with poached egg and shaved truffle.