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Soft-boiled egg, mushrooms and celeriac

Ingrédients

For 4 persons :
Main elements :
4 eggs
1 scoop of celeriac
1 dl chicken stock
50 g butter
Elements of the mushroom duxelle :
200 g mushrooms
1 shallot
20 g butter
1 tablespoon of chopped parsley
Elements of the cream of mushroom soup with parmesan :
100 g of mushrooms
1 shallot
20 g butter
1 dl white wine
3 dl chicken stock
2 dl of UHT cream
25 g grated Parmesan cheese
Miscellaneous: olive oil, fleur de sel, freshly ground pepper

Présentation

1Start with your duxelle by chopping the mushrooms. In a frying pan, sweat the chopped shallot in the butter. Add the mushrooms and cook until the water has evaporated. Season and stir in the chopped parsley. Keep warm.
2 For the cream of mushroom soup with parmesan, chop the mushrooms. Sweat the shallot in the butter and add the mushrooms. Sauté them briskly for a few minutes. Deglaze with white wine. Moisten with the chicken stock. Reduce by half. Add the UHT cream and cook for 3 minutes at a low boil. Incorporate the parmesan cheese. Blend together. Adjust the seasoning. Set aside. Start with your duxelle by chopping the mushrooms. In a frying pan, sweat the chopped shallot in the butter. Add the mushrooms and cook until the water has evaporated. Season and stir in the chopped parsley. Keep warm.
3Cut 4 nice cylinders from your celeriac. Start cooking in a frying pan, colouring them on both sides with olive oil. Moisten with the stock. Add the butter. Cover and cook over a low heat for 4 minutes. Turn the cylinders over and continue cooking for another 4 minutes. Check the cooking. Set aside.
4Cook the eggs for 6 minutes in boiling water until soft. Peel them.
5DRESSING : Place a tablespoon of mushroom duxelle on a small soup plate. Cover with the cream of mushroom soup. Place the celeriac cylinder on top, followed by the soft-boiled egg. You can finish the presentation by grating the truffle. Enjoy your meal!

To accompany this dish, your wine merchant suggests the Champagne Cyrus Brut Millésimé 2010. This vintage cuvée, made with a majority of Chardonnay, is complex, expressive, harmonious, refined and delicate in the mouth. It will go perfectly with the roundness of the cream of mushroom with parmesan and the soft-boiled egg.

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