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 Black Truffle left over from shaving, it’s nice to add them to your confit oil, bottle and leave for a few hours to infuse. Ooh la la – real truffle oil! But, because it’s the real stuff (not synthetic), you should enjoy within 2-3 days.
We also like to make this recipe as a shared starter by leaving out the eggs. We then thinly shave Black Truffle on the confit mushrooms. Garnish with hazelnuts, some basil and wild rocket oil, and serve with crusty bread to mop up the flavours.
3 tbsp good quality extra virgin olive oil (preferably with a lighter flavour)
4 garlic cloves, whole
16 medium-large Swiss Brown mushrooms, cleaned and left whole
1 sprig tarragon
30 g hazelnuts
50 g beetroot/baby spinach leaves
4 free range eggs
A handful of basil leaves
40 g crème fraiche
20 g Black Australian Truffle, thinly shaved
Wild rocket oil
20 g wild rocket
10 g flat leaf parsley, leaves only
1 tbsp extra virgin olive oil
A pinch of sea salt
Preheat oven to 120 degrees (fan). Pour the olive oil in a small oven-proof dish (with a lid) and place on the stove over a medium heat. When the olive oil starts to bubble, add the garlic and tarragon then arrange the mushrooms on top. Season the mushrooms with a pinch of sea salt. Place the lid on, put in the oven and cook for 3 hours. Halfway through, stir the mushrooms through the oil.
To roast the hazelnuts, place a fry pan on medium heat and add the hazelnuts. Shake the pan occasionally to turn them so they brown and the skins split (about 3-5 minutes). Put the roasted hazelnuts in a clean tea towel and rub the skins off. Don’t worry too much if some of the skins remain. Roughly chop and set aside.
To make the wild rocket oil, place all ingredients in a mortar and pestle (or a small food processor) and pound to a rough paste. Set aside until required.
About 15 minutes before the mushrooms are ready, bring a medium saucepan to boil. Ladle in the eggs and start your timer. Cook for 5 minutes, drain the water and refill the pan with cold water to stop the cooking process. When cool enough to handle, carefully peel the shell off each egg, place in a bowl and keep covered.
Cut the sourdough into four 1cm thick slices, toast and keep warm. Take the mushrooms out of the oven – they will have reduced by half their size. Put your beetroot and English spinach leaves inside the dish with the mushrooms, put the lid back on and let the leaves wilt for a few minutes. When ready, place some mushrooms, wilted leaves and a soft-boiled egg on each toast. Season each toast with a few pinches of salt (or to taste). Garnish each with some basil leaves, some hazelnuts and a little wild rocket oil. Then, dollop a little crème fraiche on each plate. Thinly shave Black Truffle on each and serve immediately.