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Mushroom cream with poached egg and prosciutto chips

Appetizers, Soups & Broths

A winter time appetizer, full of different flavors.


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


Recipe for 4 persons

For the mushrooms cream

500 Gr
Button mushrooms
2 Unit(s)
White onion
4 Unit(s)
2 Sprig(s)
2 Unit(s)
Bay leaf
1 Liter(s)
Chicken stock
150 Ml
Cream 35%
8 Sprig(s)

For the poached eggs

4 Unit(s)
50 Ml
White vinegar

For the crispy prosciutto

6 Unit(s)
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 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.

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

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