Portobello mushrooms, truffled chèvre, gremolata migas, poached eggs
Champignons portobello, fromage de chèvre à la truffe, gremolata, oeufs pochés
Ingredients
1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped chives ½ tablespoon chopped tarragon 20 g butter Portobello mushrooms: 8 large portobello mushrooms 2–3 pinches sea salt 1 teaspoon chopped sage 1 teaspoon chopped thyme leaves ½ teaspoon chopped rosemary leaves 2 garlic cloves, crushed ½ teaspoon freshly cracked black pepper 2 tablespoons extra virgin olive oil Truffled chèvre: 100 g chèvre 80 ml cream 3–4 drops white truffle oil To serve: 4 pieces grain bread, toasted 8 poached eggs (page 204) 4 tablespoons Gremolata migas (page 201)
Method
For the portobello mushrooms, clean the mushrooms and place them on a slightly oiled baking tray, stalk side up, and season with the salt. Preheat the oven to 180°C. Mix the remaining mushroom ingredients together in a bowl, then spread the mixture evenly over the mushrooms. Bake in the oven for 12 minutes until the mushrooms are soft and juicy – the time may vary depending on the size of the mushrooms. Set aside in the pan with the juices in a warm place until ready to serve. For the truffled chèvre, process all the ingredients together in a food processor until well combined and spreadable. Add the chopped herbs and butter to the mushrooms in the pan and toss until the mushrooms are well coated and glossy. To build the plate, generously spread the truffled chèvre on the toast. Cover with the mushrooms, add the poached eggs and top with the gremolata migas.
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