Mushrooms en Persillade, Soy Sauce Cured Egg Yolk by @simonauscher

25 min

1 serving

🍄

200 g

Mushrooms

🥚

1

Egg yolk

🥢

15 ml

Soy sauce

🧄

1 clove

Garlic

🌿

0.5 g

Parsley

🧈

10 g

Butter

🧂

0.5 g

Salt

🫗

5 ml

Oil

  1. Step
    • egg yolk

    Separate the egg yolk from the egg white, keeping the yolk intact in one half of its shell.

  2. Marinate
    • egg yolk
    • soy sauce
    • Mushrooms

    Pour the soy sauce over the egg yolk and leave it to marinate while preparing the mushrooms.

  3. Brush
    • seasonal mushrooms

    Clean the seasonal mushrooms with a pastry brush or a lightly damp clean kitchen towel.

  4. Halve
    • seasonal mushrooms

    Halve the best-looking mushrooms and slice any softer or less attractive mushrooms.

  5. Heat
    • cooking oil
    • butter

    Heat the frying pan over high heat and add the cooking oil with 5 g of butter.

  6. Brown
    • seasonal mushrooms

    Brown half of the mushrooms in a single layer, then transfer them to a plate.

  7. Brown
    • seasonal mushrooms

    Brown the remaining mushrooms in the hot pan, then return the first batch to the pan.

  8. Add
    • butter
    • garlic
    • Mushrooms

    Add the remaining 5 g of butter and the garlic to the mushrooms.

  9. Cook
    • seasonal mushrooms
    • garlic
    • butter

    Cook for 2 to 3 minutes, stirring until the garlic is fragrant and the mushrooms are glossy.

  10. Season
    • seasonal mushrooms
    • salt

    Season the mushrooms with salt and transfer them to the serving plate.

  11. Scatter
    • fresh parsley
    • Mushrooms

    Scatter the chopped fresh parsley over the hot mushrooms.

  12. Serve
    • egg yolk
    • soy sauce
    • Mushrooms

    Gently slide the soy-cured egg yolk onto the mushrooms and serve immediately.

Mushrooms en Persillade, Soy Sauce Cured Egg Yolk by @simonauscher

25 min

1 serving

🍄

200 g

Mushrooms

🥚

1

Egg yolk

🥢

15 ml

Soy sauce

🧄

1 clove

Garlic

🌿

0.5 g

Parsley

🧈

10 g

Butter

🧂

0.5 g

Salt

🫗

5 ml

Oil

Preparation Steps

  1. Step 1/12

    Separate the egg yolk from the egg white, keeping the yolk intact in one half of its shell.

    🥚egg yolk
    🥣small bowl

  2. Step 2/12

    Pour the soy sauce over the egg yolk and leave it to marinate while preparing the mushrooms.

    🥚egg yolk
    🥢soy sauce
    🥣small bowl

  3. Step 3/12

    Clean the seasonal mushrooms with a pastry brush or a lightly damp clean kitchen towel.

    🍄seasonal mushrooms
    🖌️pastry brush
    🧻clean kitchen towel

  4. Step 4/12

    Halve the best-looking mushrooms and slice any softer or less attractive mushrooms.

    🍄seasonal mushrooms
    🪵cutting board
    🔪chef's knife

  5. Step 5/12

    Heat the frying pan over high heat and add the cooking oil with 5 g of butter.

    🫗cooking oil
    🧈butter
    🍳frying pan
    🥄spatula

  6. Step 6/12

    Brown half of the mushrooms in a single layer, then transfer them to a plate.

    🍄seasonal mushrooms
    🍳frying pan
    🥄spatula
    🍽️serving plate

  7. Step 7/12

    Brown the remaining mushrooms in the hot pan, then return the first batch to the pan.

    🍄seasonal mushrooms
    🍳frying pan
    🥄spatula
    🍽️serving plate

  8. Step 8/12

    Add the remaining 5 g of butter and the garlic to the mushrooms.

    🧈butter
    🧄garlic
    🍳frying pan
    🥄spatula

  9. Step 9/12

    Cook for 2 to 3 minutes, stirring until the garlic is fragrant and the mushrooms are glossy.

    🍄seasonal mushrooms
    🧄garlic
    🧈butter
    🍳frying pan
    🥄spatula

  10. Step 10/12

    Season the mushrooms with salt and transfer them to the serving plate.

    🍄seasonal mushrooms
    🧂salt
    🍳frying pan
    🥄spatula
    🍽️serving plate

  11. Step 11/12

    Scatter the chopped fresh parsley over the hot mushrooms.

    🌿fresh parsley
    🍽️serving plate

  12. Step 12/12

    Gently slide the soy-cured egg yolk onto the mushrooms and serve immediately.

    🥚egg yolk
    🥢soy sauce
    🥣small bowl
    🍽️serving plate

Composition

Ingredients

Types

Eggs, Condiments, Sauces, Vegetables, Aromatics, Dairy, Fats, Seasonings

Ingredients

Mushrooms, Egg yolk, Soy sauce, Garlic, Parsley, Butter, Salt, Oil

Notes

Mushrooms (seasonal), Parsley (chopped), Salt (to taste), Oil (for the pan)

Allergens

Egg, Soy, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Low carbohydrate, Ketogenic

Calories

156 kcal

Macro nutrients

Protein: 9g, Fat: 11g, Carbohydrates: 8g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 450mg, Phosphorus: 140mg, Selenium: 16mcg, Iron: 1.2mg

Vitamins

Vitamin D: 1.5mcg, Vitamin B2: 0.35mg, Vitamin B3: 5.5mg, Vitamin B12: 0.5mcg, Vitamin C: 2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

frying pan, cutting board, chef's knife, pastry brush, clean kitchen towel, small bowl, serving plate, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Starter, Side Dish

Occasions

Lunch, Dinner, Autumn, Weeknight Meal, Appetizer

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Creamy, Silky, Velvety, Buttery

Flavors

Umami, Savory, Garlicky, Buttery, Herbaceous, Salty, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after cooking,Do not leave the egg yolk dish out for more than 2 hours), fridge : 24 hours (Store in an airtight container,Refrigerate at or below 4°C,Store the egg yolk separately if possible,Reheat mushrooms gently in a frying pan), freezer : 30 days (Freeze cooked mushrooms only,Do not freeze the soy-cured egg yolk,Use an airtight freezer-safe container)