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Mollet egg, mushroom ragu and hollandaise sauce
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Vitor Bourguignon
@vitorbourguignon- Ingredients
- Recipe
- Free-range egg4 unit(s)
- Butter150 g
- Lemon juice1 unit(s)
- Shitake200 g
- Porto Belo200 g
- Thyme to taste
- Garlic1 unit(s)
- Shoyo30 ml
- Sprouts to decorate to taste
- Sauté the finely chopped garlic in 50g of butter and a drizzle of olive oil. Add the mushrooms cut into slices and sauté until they lose their size, add the soy sauce and thyme.
- In a pan, melt 100g of butter and reserve. Prepare another pan with water and a bowl to make the sauce in a bain-marie. Place 2 yolks in the bowl, juice of 1/2 lemon and 2 tablespoons of water and with the help of a fouet start beating in a water bath. Add the melted butter in a stream and continue to beat until obtaining a creamy texture.
- Cook the egg for 5 minutes to a soft yolk. Assemble the dish with the mushroom ragout, the egg and finish with the hollandaise sauce. Enjoy your food!
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