Mushroom cream with poached egg and prosciutto chips
Appetizers, Soups & Broths
A winter time appetizer, full of different flavors.
IngredientsRecipe for 4 persons
For the mushrooms cream
For the poached eggs
For the crispy prosciutto
- Salt and pepper
- Vegetable oil
Preparation time: 45 min
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.
You can use any type of mushroom you like for this recipe!