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!