The author of Sabores de Colores , Loreto, brings us today a recipe that is 100% autumnal, both for the ingredients it uses and for the color it brings to the table: with the combination of the toasted colors of the mushrooms and the red of the mini -cocottes , you remind us of the colorful tones of the forests at this time. The recipe is very easy to prepare, but it achieves a result that will make everyone who tries it fall in love. Insured!

Le Creuset round mini-cocottes and Opinel mushroom knife

In autumn we are lucky that our forests are filled with fungi and mushrooms, and although we only dare to collect three types, we love to schedule excursions with our fantastic Opinel knives and our wicker baskets and thus spend the weekends this comforting season.

There are many mushrooms to enjoy, so today I am giving you carte blanche so that you can choose the ones you like the most for this delicious recipe that I am presenting to you. It is about truffled eggs with mushrooms, prepared in the Le Creuset mini cocotte , a spectacular combination that we will never get tired of at home. Also, prepared in this way, we get a lunch or dinner made in the blink of an eye, or even an ideal appetizer for the most special family meals.

INGREDIENTS

• 4 XL eggs
• 2 shallots in thin slices
• wild mushrooms
• 100 ml cream 35% mg
• 1 teaspoon black truffle paste
• 12 slices of black truffle
• Salt (if it is truffled salt , all the better)
• Pepper
• Butter
• toasted bread soldiers

Le Creuset Mini Round Cocottes and Opinel Mushroom Knife - with curved blade and boar bristle brush

ELABORATION

1. Preheat the oven to 175ºC.

2. Coat the mini cocottes halfway with butter*.

3. Spread the shallot slices on the bottom of the cocottes and fill with half chopped mushrooms.

4. Add a spoonful of cream to which we have added the truffle paste and salt and pepper .

5. Finally, we place an egg in each mini-cocotte , the truffle slices and bake for about 10 minutes or until we see that the egg white has set. Keep in mind that each oven is different and the time will always be indicative.

6. Remove from the oven and serve accompanied by toasted bread soldiers.

loretto

NOTE : Instead of coating with butter, you can spread the mini-cocotte with truffle oil , you will be giving it a non-stick coating but you will also enhance the truffle flavor even more.