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Morel Mushroom Puff Pastry with Soft-Boiled Egg
4
Servings
30
Preparation (min.)
20
Cooking (min.)
Ingredients
- 1 puff pastry made with butter
- 4 eggs
- 120 ml of white wine
- 200 ml of thick cream
- 50 g of dried morels
- 1 shallot
- 90 g of button mushrooms
- Seasoning
- A few young shoots
Puff Pastry with Morels and Soft-Boiled Egg
A generous starter that plays on contrasts of textures. The puff pastry provides its crispiness, while the morels are cooked in a creamy sauce with white wine and cream. The soft-boiled egg, still runny at the center, adds a touch of indulgence to the dish. Sautéed Paris mushrooms and young shoots finally bring a light and vegetal touch to the presentation.
Cook this recipe with Plantin products
Preparation
Rehydrate the Morels
Place the dried morels in clear water and let them soak for 6 hours in the refrigerator. Drain them and then perform a second soak for 2 hours in the refrigerator in fresh water. Save the rehydration water from the first soak for later use in the recipe.
Prepare the Morel Sauce
Finely chop the shallot and sauté it with the morels. Add the white wine and let it reduce almost to dryness. Then incorporate the heavy cream and let it reduce again until you achieve a creamy consistency. Set aside some nice morels for plating. Blend the remaining mixture to obtain a smooth and well-combined sauce.
Cook the Soft-Boiled Eggs
Bring a pot of water to a boil. Gently lower the eggs into the water and let them cook for 5 minutes. Immediately cool them in cold water, then carefully peel them.
Prepare the Puff Pastries
Cut and shape the puff pastry according to the desired form. Place the pastries on a baking sheet and bake until they are well puffed and golden.
Prepare the Button Mushrooms
Slice the button mushrooms thinly. Sauté them in a pan for about 5 minutes, until they are lightly colored.
Plate
Place the puff pastries on the plates. Add the sautéed button mushrooms and the reserved morels. Place a soft-boiled egg in the center and gently drizzle with the morel sauce. Add a few young shoots for freshness. Cut the egg just before serving to reveal the runny yolk.
Plantin Chef’s tip(s)
Keep the most beautiful whole morels for plating and only blend the rest into the sauce. This will give you a very flavorful sauce while keeping nice pieces of morels visible on the plate.
