
Mushrooms, Peas & Poached Egg
2h 40m
A great recipe for a spring brunch that also works as a starter!
The creamy egg lifts the wild taste of the morels perfectly, while the nettle & basil oil brings a fresh kick to the recipe.
This recipe was inspired by the flavor profile of a Japanese vegetarian ramen soup.
Slice 2 leeks
Add 2 tbsp of vegetable oil to a saucepan over medium heat
Add the leeks to the saucepan and sweat them
Add 1 tbsp of salt
Add ¾ cup of sugar and stir until the leeks are caramelized
Turn down the heat to low and add ¼ cup of apple cider vinegar
Add ⅓ cup of mushroom garum
Add 1⅓ cups of water. Simmer over low heat for 1h until it reduces by 2/3
Strain the liquid and put it back into the saucepan
Add 2 tbsp of vegetable oil to a frying pan over low heat
Add 4 cups of clean morels and sweat them until they just begin to release liquid
Add the leek broth
Fill a pasteurized jar with the morels. Pour the liquid into the jar until the morels are fully covered. The preserved morels are ready
Steam the jars in a water bath for 15m to pasteurize
Bring water to a boil in a medium pot. Add 2 tbsp of salt
Blanch 2 cups of nettle and 2 cups of basil for 20s
Wrap the leaves in a kitchen towel, while still warm, and twist to remove excess water
Add the leaves to a blender. Add 1½ cups of vegetable oil and blend on medium speed for 10m until the oil is bright green
Strain using a fine mesh sieve or a cheesecloth
The nettle & basil oil is ready
Bring water to a boil in a medium pot
Add 2 tbsp of salt
Blanch 1 cup of fresh, shucked English peas for 30s until bright green and al dente
Transfer the blanched green peas to a cold bath
Drizzle 2 cups of nettle leaves with the nettle & basil oil
Grill the nettle leaves with a weight on top until slightly charred
Rotate the leaves and return the weight. Drizzle more nettle & basil oil
Remove the charred leaves from the heat
Warm 1 cup of the preserved morels, with the broth, over medium heat
Add the blanched peas to the pan
Remove the stem from the charred nettle leaves
Crack 1 egg in a bowl with 1 tbsp of apple cider vinegar. Be careful not to break the yolk
Bring 1 l of water to a simmer
Add 1 tbsp of salt and 2 tbsp of apple cider vinegar
Stir the water to make a vortex. Carefully pour the egg into the center of the vortex. Poach it for 2m until the egg white is opaque and cooked through
Trim the excess white off the egg. Season with salt to taste. The poached egg is ready
Plate the poached egg and top it with the morels and the peas
Add the charred nettle leaves. Garnish it with puffed buckwheat and edible flowers to taste, if desired
The mushrooms with peas & poached egg is ready. Enjoy!
Yield 4 people
Fresh and Shucked English Pea
1 cupPicked Nettle
2 cupsSalt
2 tbsp
Preserved Morels
Clean Morels Mushroom
4 cupsLeek
2Mushroom Garum
⅓ cupApple Cider Vinegar
¼ cupVegetable Oil
4 tbspWhite Sugar
¾ cupSalt
1 tbspWater
1⅓ cups
Nettle & Basil Oil
Vegetable Oil
1½ cupsPicked Basil
2 cupsNettle
2 cupsSalt
2 tbsp
Poached Egg
Egg
1Apple Cider Vinegar
3 tbspSalt
To tasteWater
1 l
Equipment
Grill
Grill Press
Pickling Jar
Blender
Paper Towel