Wild Mushrooms with Duck Eggs and Brussels Sprouts

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Wild Mushrooms with Duck Eggs and Brussels Sprouts

Ingredients

Fresh wild mushrooms - 7.1 oz
Butter - 1.4 oz
Shallot Onion - 1 head
Minced garlic - 1 clove
Chopped Parsley - 1 tablespoon
Brussels Sprouts - 14 pieces
Olive Oil - to taste
Duck egg - 4 pieces
Walnuts - 3 pieces
Truffle Oil - 1 tablespoon

Step by Step guide

Step 1

Cut the large mushrooms in half. Heat a skillet and add half of the butter. When it starts to foam and turns almost brown, add the mushrooms and sauté for 3 minutes, then add the shallot and garlic and sauté for another 2 minutes. Season with salt, add parsley, and remove from heat.

Step 2

Cut all but 2 Brussels sprouts into quarters. Heat some olive oil in another skillet, add the chopped Brussels sprouts, and sauté for 8-10 minutes until golden brown. Season with salt. Separate the remaining 2 Brussels sprouts into leaves and set aside.

Step 3

Before serving, reheat the mushrooms and Brussels sprouts over low heat and heat a separate skillet for frying the eggs. Add the remaining butter and fry until the whites are set and the yolks remain runny. Before serving, place the eggs on warmed plates, top with mushrooms and Brussels sprouts. Toss the Brussels sprout leaves with 1 teaspoon of olive oil and a pinch of salt and garnish each plate with them. Distribute the chopped walnuts over the Brussels sprout leaves, sprinkle with grated truffle or drizzle with truffle oil.