A new take on scrambled eggs with mushrooms, which seeks to reinforce the flavour through low sous-vide cooking at a low temperature (this sous-vide cooking leads to a concentration of the flavours of the same components). Thus the flavours and aromas of the ingredients being cooked are strengthened. The egg is present in a very exceptional way, represented with mini-yolks and whites crystallised at 64º.
For the essence of mushrooms 75ºC:
- 500 g of washed mushrooms.
- Salt.
- Vacuum bag.
Cook the mushrooms with salt in a vacuum bag, leave them for 5 hours at 75ºC and then drain and separating the mushrooms from the essence.
For the cream aromatised of potato:
- 200 g of mushroom essence.
- 50 g of butter.
- 100 g of shallots.
- 200 g of cream.
- 300 g of potatoes.
- Salt.
Cook the potatoes in a sous-vide cooker in the mushroom essence for 30 minutes at 80ºC. When cooked, drain.
Brown the shallots with the butter in a saucepan and then add the potato cooked in mushroom essence, add the fresh cream and let it cook.
When it has reduced and has body, put this mixture into the blender and, little by little, add the mushroom essence.
Blend, strain and reserve for serving.
For the garnish of yolks and whites at 64ºC:
- Pasteurised yolk.
- Pasteurised white.
- Sunflower oil.
- Salt.
Put the sunflower oil in a frying pan. This should not be more than half an inch deep, heat to 70ºC and use a squeeze bottle to drip and set first the yolks and then the whites (which must have a pinch of salt before putting them in the bottle). Reserve separately in sunflower oil.
For the sauce garlic sauce:
- 300 g of mirepoix onion.
- 300 g of mirepoix carrot.
- 15 heads of garlic.
- Mild olive oil.
- Salt.
Brown the onion and the carrot in a pot with the olive oil. Cut the heads of garlic in half and roast in the oven for 30 minutes with olive oil and salt. Put them into the mirepoix pot, wet until covered and cook for 1 h. Wet again and cook for 30 minutes more, leave to rest, strain and reserve.
To serve:
- Cream of mushroom soup.
- Calendula shoots.
- Espelette pepper.
- Yolks and whites.
- Garlic sauce.
