Chanterelles, Parmesan Sablé & Pickled Yolk
Freshly cooked mushrooms with a parmesan sablé and a creamy, rich pickled egg yolk. Great for lunch or a light dinner.
Add <quantity>200<unit>g</unit></quantity> of white sugar to a saucepan
Add <quantity>200<unit>ml</unit></quantity> of water
Bring to a boil over medium-high heat and stir until the sugar is completely dissolved. Let it cool down to room temperature
Add <quantity>200<unit>ml</unit></quantity> of sherry vinegar
Crack and carefully separate <quantity>3</quantity> eggs. Add the yolks to the liquid
Leave the yolks in the liquid for at least 12h, flipping them time to time. The pickled egg yolks are ready
Place <quantity>100<unit>g</unit></quantity> softened butter, <quantity>100<unit>g</unit></quantity> of all-purpose flour, and <quantity>100<unit>g</unit></quantity> of grated parmesan cheese on a clean work surface
Mix all the ingredients by hand until the dough comes together. Form a ball
Place the dough between <quantity>2</quantity> sheets of parchment paper and press slightly with your hand
Gently roll out the dough until it is <quantity>3<unit>mm</unit></quantity> thick
Place the dough in the refrigerator for 30m until it is cold
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Take the dough out of the refrigerator and remove the top sheet of parchment paper. Place it on a tray and bake for 10m until golden and crispy. The parmesan sablé is ready
Clean <quantity>450<unit>g</unit></quantity> of chanterelle mushrooms. Tear them into bite-size pieces
Chop the leaves of <quantity>3<unit>sprig</unit></quantity> of parsley
Melt <quantity>3<unit>tbsp</unit></quantity> of butter in a pan over medium heat
Add the mushrooms and sauté in the butter
Season with salt to taste. Toss the mushrooms periodically to cook evenly
Grate <quantity>2</quantity> garlic cloves directly into the pan
Add the chopped parsley and toss to combine
Crumble a piece of the parmesan sablé in a shallow bowl
Plate the chanterelles on top of the parmesan sablé, leaving a well in the center
Place a pickled egg yolk in the well. Season with salt and red chili powder to taste. The chanterelle with parmesan sablé & pickled egg yolk is ready
Enjoy this luscious dish!
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