Mushrooms on sourdough toast with deep-fried poached duck eggs

Mushrooms on sourdough toast with deep-fried poached duck eggs

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
400-500g wild mushrooms
1 shallot
1 garlic clove
handful flat-leaf parsley
4 duck eggs
4-5 tablespoons plain flour, seasoned with salt and pepper
4-5 tablespoons panko breadcrumbs
1 egg, beaten
oil, for deep-frying
50g butter
100ml double cream
squeeze lemon juice
4 slices sourdough bread
salt
freshly ground black pepper
truffle oil, to finish

Method

  1. Heat the oven to 120ºC.
  2. Prepare the mushrooms and set aside. Halve, peel and finely chop the shallot; peel and crush the garlic; coarsely chop enough parsley leaves to give you 1–2 tablespoons and set aside.
  3. Poach the duck eggs, refresh in cold water and drain well. Put the seasoned flour and breadcrumbs on separate plates, and coat the poached duck eggs first in the flour, then dip into the beaten egg and finally coat in the breadcrumbs, then chill.
  4. Fill a saucepan one-third full with oil and heat gently to about 193°C, or until a small piece of bread dropped into the oil browns in 30 seconds.
  5. Meanwhile, melt the butter in a large frying pan and sauté the shallot and garlic for 1 minute. Increase the heat, add the mushrooms and sauté quickly for 3–4 minutes until they take on some colour. Season lightly.
  6. While the mushrooms are sautéeing, deep-fry the coated eggs in the hot oil, in 2 batches if necessary, for 2–3 minutes until the panko crumbs are golden and crisp. Drain on kitchen paper, salt lightly and keep warm in the low oven.
  7. Lower the heat under the mushroom pan and stir through the cream, adding a splash of water if the cream starts to thicken too quickly.
  8. Taste the mushrooms, adjust the seasoning and add a squeeze of lemon juice. Stir through the parsley.
  9. Toast the sourdough bread and place one slice on each plate. Divide the mushrooms between the sourdough slices, pour over any remaining sauce and place a deep-fried duck egg on top. Drizzle the mushrooms with a few drops of truffle oil and serve.

Variations

  • Mushrooms on toast with fried eggs: Top the mushrooms with a classic fried egg rather than the duck egg.

    Mushrooms with Parmesan risotto: Omit the sourdough toast and duck eggs. Serve the mushrooms with a Parmesan risotto.

A note on seasoned flour...

  • Seasoned flour is used for coating prior to frying. Season the flour well with salt and freshly ground black pepper, mix thoroughly and put on a plate. Sometimes cayenne, mustard powder or other spices are added for extra flavour. As a rough guide, season 100 g flour with ½ teaspoon salt and ¼ teaspoon pepper.
Tags:
Leiths School of food and wine
cookery course
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