Soy-Cured Egg Yolk with Mushrooms
A very simple and quick lunch. Soy-cured egg yolks are also delicious on rice dishes, for breakfast on toast, or in pasta dishes. Oyster mushrooms are absolutely delightful but any available mushrooms can be used. A hard and aromatic cheese would be best in this dish.
Classic East-Asian quick curing method.
Pour 2 c of soy sauce into a small bowl
Carefully add 2 egg yolks to the bowl
Cover with plastic wrap and refrigerate for 1h
While the egg yolks are curing, clean 2 cups of oyster mushrooms using a slightly damp paper towel
Tear the oyster mushrooms lengthwise into about 3 pieces per mushroom
Cut the rind off 113 g of comté cheese
Cut comté cheese in thin, long strips
Add 2 tbsp extra virgin olive oil to a large pan on high heat
Add the torn oyster mushrooms to the pan and get them almost crispy
Add 1½ tbsp of butter, the juice of ½ lemon and salt to taste. Flip oyster mushrooms
Divide oyster mushroom onto 2 plates. Plate 5-6 of comté cheese on top
Add a soy-cured egg yolk to the center of each plate
Divide the ½ bunch of chervil between the two plates to garnish
The dish is ready! Break the yolk and enjoy some with each bite!
Yield 2 people
Oyster Mushroom2 cups
Comté Cheese113 g
Butter1 ½ tbsp
Extra Virgin Olive Oil2 tbsp
Soy Sauce2 cups