Breaking news Food

Cream and pan-fried porcini mushrooms with smoked duck breast, poached egg

Written by FDM

If you like mushrooms, you will love this recipe in which porcini mushrooms are the star!


For the porcini cream :

–  500 g of porcini mushrooms

–  3 pieces of shallots

–  1 clove of garlic

–  40 g of butter

–  60 cl of water or poultry broth

–  40 cl of whole liquid cream

–  4 sprigs of flat-leaf parsley

–  6 pinches of fine salt

–  6 turns of a pepper mill

for the pan-fried porcini mushrooms :

–  12 porcini mushrooms

–  40 g of unsalted butter

–  3 cl of olive oil

–  Garlic, thyme, bay leaf

–  2 pieces of shallots

–  1 bunch of flat-leaf parsley

–  6 pinches of fine salt

–  6 turns of a pepper mill

for the poached egg :

–  6 eggs

–  1 l of water

–  10 cl of white alcohol vinegar

–  10 g of coarse salt

–  6 pinches of fine salt

–  6 turns of a pepper mill


ceps cream: slice the shallots. Brush and slice the porcini mushrooms. Chop the parsley and chop the garlic. Melt the butter in a casserole dish, then sweat the shallots and garlic with a pinch of salt for 2 minutes. When the shallots become translucent, add the porcini mushrooms, salt and sweat for 5 minutes. Add water or broth and cook over low heat for 20 minutes. Add the cream, bring to a boil then turn off the heat. Mix everything, and adjust the seasoning.

Pan-fried porcini mushrooms: scrape the soil from the feet of the porcini mushrooms, peel them and wash them. Put the porcini mushrooms on a cloth. Then cut them in half. Crush the garlic. Wash, remove the leaves and chop the parsley. In a large cold pan, brown the mushrooms with the garlic, thyme and bay leaf for 5 to 8 minutes. When they are golden, turn them gradually, add the butter.

When they are colored, add the shallots, then the parsley. Continue cooking for a few moments and season with pepper.

poached egg : heat a large volume of water, then add white vinegar (1/10 th the volume of water) and salt. Break an egg into a small container, being careful not to break the yolk, then pour it gently into the simmering water. Repeat for each egg. Cook for about 2 minutes, then remove the egg with a skimmer and check the doneness (to the touch, the white should be firm and elastic). Immerse the egg in cold water and store it in this water. Before serving, decorate the egg to give it a nice shape. Season at the last moment.


Place the poached egg surrounded by the porcini mushrooms in the center of the cream and sprinkle with 200 g of smoked duck breast brunoise.