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Mushroom cream with poached egg and prosciutto chips

APPETIZERS, Soups & Broths

A winter time appetizer, full of different flavors.

Note

You can use any type of mushroom you like for this recipe!

Ingredients

Recipe for 4 persons

For the mushrooms cream

500 Gr

Button mushrooms

2 Unit(s)

White onion

4 Unit(s)

Garlic

2 Sprig(s)

Thyme

2 Unit(s)

Bay leaf

1 Liter(s)

Chicken stock

150 Ml

Cream 35%

8 Sprig(s)

Chives

For the poached eggs

4 Unit(s)

Egg

50 Ml

White vinegar

For the crispy prosciutto

6 Unit(s)

Prosciutto

Preparation time: 45 min

Preparation

Chop the garlic. Cut the onions in big pieces. Brush the mushrooms to clean, then cut them in big pieces. Finely slice the chives.
For the mushroom cream

In large sauce pot with oil, sweat the onions and the garlic, add the mushrooms and sweat them for 5 to 6 minutes. Add the herbs, the stock and bring to a boil, reduce heat and cook for 30 minutes. Smooth it with the hand blender, add the cream, season to taste and keep warm.
For the crispy prosciutto

Put the slices of prosciutto, between two sheets of parchment paper, between two baking trays and dry them in the oven for 10 minutes.
For the poached eggs

In a sauce pot, bring some water to a gentle simmer and keep the heat at medium high then add the vinegar. With a straining spoon, stir the water to make a circular current and put the eggs one by one, cook them for 2 to 3 minutes, remove them and place on a scott towel. Serve immediately.
For the plating

In a bowl/plate, put two ladles of hot soup in the bottom, the poached egg in the middle, break the prosciutto on top and finish with the chopped chives.