The inspiration for this dish comes from the recipe ‘Slow-cooked Cep Mushrooms’ in Stéphane Reynaud’s Ripailles, which uses fresh porcini. Porcini works incredibly well with Black Truffle with its rich, earthy and woodsy flavour. If you can find them, you can substitute 12 porcini for the Swiss Brown mushrooms. If you have any crumbs of … Continue reading Confit mushrooms, soft boiled egg and black truffle