Sautéed shredded butifarra, mushrooms, pumpkin, poached egg and truffle oil

Last week our friend Stéphane Poussardin was in our demo space, We Love Cooking, preparing some delicious recipes with the De Buyer Mineral B iron pans. Today I want to share one of the ones I liked most because it’s so easy and original. Hope you like it :)

Ingredients for 4 people:

2 butifarra sausages

4 eggs

200 gr pumpkin cut into medium cubes

400 gr assorted seasonal mushrooms and button mushrooms

2 garlic cloves

1 sprig fresh thyme

40 gr quince paste, cut into small cubes

4 c/c of truffle oil

Neutral oil

Salt and pepper

Preparation:

To prepare the poached egg, take a bowl, cut a piece of plastic wrap larger than the bowl, and cover the surface of the bowl. Using a brush, grease the plastic wrap with oil, pour in the egg, season, and bring the corners of the wrap together to form a little pouch, tighten, and tie it. Set aside.

Remove the casing from the butifarra sausages and cut them into small pieces. Wipe the mushrooms with a damp cloth to remove any dirt. Tear the larger ones by hand. Peel and slice the garlic.

Plating:

Cook the egg in the plastic wrap in boiling water for about 4 to 5 minutes. Remove from the water and carefully take off the plastic wrap.

Brown the sliced garlic and diced pumpkin with a little oil in the pan, add the butifarra and fresh thyme, sauté for a minute, and add the mushrooms. Once the mushrooms are cooked, season with salt and pepper and serve the sauté with the poached egg, scatter the quince cubes, and drizzle with a tablespoon of truffle oil.