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.
Pour <quantity>2<unit>cups</unit></quantity> of soy sauce into a small bowl
Carefully add <quantity>2</quantity> egg yolks to the bowl
Cover with plastic wrap and refrigerate for 1h
While the egg yolks are curing, clean <quantity>2<unit>cups</unit></quantity> of oyster mushrooms using a slightly damp paper towel
Tear the oyster mushrooms lengthwise into about <quantity>3</quantity> pieces per mushroom
Cut the rind off <quantity>4<unit>oz</unit></quantity> of comté cheese
Cut comté cheese in thin, long strips
Add <quantity>2<unit>tbsp</unit></quantity> 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 <quantity>1½<unit>tbsp</unit></quantity> of butter, the juice of <quantity>½</quantity> lemon and salt to taste. Flip oyster mushrooms
Divide oyster mushroom onto <quantity>2</quantity> plates. Plate <quantity>5-6</quantity> of comté cheese on top
Add a soy-cured egg yolk to the center of each plate
Divide the <quantity>½</quantity> bunch of chervil between the plates to garnish
The dish is ready! Break the yolk and enjoy some with each bite!
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