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Food styling by Rebecca Jurkevich.
Mushrooms with Cured Egg Yolk
A plant-forward feast, enhanced by an egg.
Recipe by Eric Brach
Yields:
1
Total Time:
30 mins
In 2021, a study review assessed the heart-disease risks of whole eggs and concluded that they’re an “indispensable source of various nutrients, in particular dietary protein, for healthy living, under healthy diets.” So enjoy.
Recipe by Eric Brach, executive chef at Miles, the Prince, in White Plains, New York
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Ingredients
- 1 dried shiitake mushroom
- 1 egg yolk
- 1 Tbsp. olive oil
- 1 Tbsp. grapeseed oil
- 8 oz. mixed mushrooms (beech, royal trumpet, chanterelle, etc), trimmed and cut into bite-size pieces, if needed
- 1 leek, trimmed, white part sliced into thin rounds, gently rinsed
- 1 scallion, trimmed, halved lengthwise
Directions
1. In a blender or food processor, pulverize the dried shiitake with ¼ cup kosher salt. Transfer 2/3 of this mixture to a small bowl. Carefully crack in the yolk. Cover with the remaining mixture. Cure, refrigerated, till orange and slightly firm, about 2 ½ hours. Carefully remove the yolk, rinse well, and set aside.
2. In a large pan over medium high, add both oils and swirl to coat. Add the mixed mushrooms, season with salt and pepper, and saute till crispy, about 5 minutes. Push the mushrooms to the side of the pan; add the leek, adding more oil if needed; and cook till caramelized, about 2 minutes. Push the leek to another side of the pan, add the scallion, and cook till blistered, 1 minute.
3. In a bowl, add the mushrooms and leek. Top with the scallion pieces and the yolk.
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