- 1 egg + extra for egg wash
- 70 g grey oyster mushrooms
- 10 g katahifi pastry flour
- 1 t chopped parsley
- 1 T chopped onion
- 5 leaves wild rocket
- 10 ml mushroom jus
Boil the egg for 4min 30sec in salted water, cool down in ice water.
When cold, remove the shell and dust lightly in flour then coat in egg wash and roll in katahifi pastry.
Pan fry 70g grey oyster mushrooms until lightly golden, reduce the temperature and add onion.
Season and add parsley and rocket just before serving.
Place the mushrooms in the middle of the plate, spoon the jus* around the mushrooms.
Deep fry the egg, drain on absorbent paper and place on top of the mushrooms.
*For the jus: make a stock of pan fried button mushrooms with onion, garlic, thyme bayleaf and chicken stock. Reduce until the right consistency and finish with a knob of butter.