Sautéed esparracada sausage, 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 De Buyer's Mineral B cast iron pans . Today I want to bring you one of the ones that I liked the most because of how easy and original it is. I hope you like it :)
Ingredients for 4 people:
2 sausages
4 eggs
200 gr of pumpkin cut into medium cubes
400 gr of mixed seasonal mushrooms and mushrooms
2 garlic cloves
1 sprig of fresh thyme
40 gr of quince cut into small cubes
4 tsp truffle oil
smooth oil
Salt and pepper
Elaboration:
To prepare the poached egg, take a bowl, cut a piece of transparent film paper that is larger than the bowl and cover the surface of the bowl. With the help of a brush, oil the plastic wrap, pour in the egg, season and join the ends of the film to form a bag, squeeze and tie it. We reserve it.
Remove the skin from the sausages and cut them into small pieces. We wash the mushrooms with a damp cloth to remove the dirt. We chop the big ones with our hands. Peel and slice the garlic.
Dish assembly:
Cook the egg inside the film in boiling water for about 4 or 5 minutes. We take them out of the water and carefully remove the plastic wrap.
Brown the sliced garlic and the diced pumpkin with a little oil in the pan, add the sausage and fresh thyme, sauté for a minute and add the mushrooms. Once the mushrooms are done, season with salt and pepper and serve the sauté with the poached egg, the quince cubes sprinkled with a tablespoon of truffle oil.
Comments
sara said:
http://www.demoslavueltaaldia.com/sara-taranco miren yo hice un intento de huevl poché tambien y este fue el resultado, la verdad esgu que salio riquisimo, la union del huevo y guarnicion asi… Es un acierto seuro
( ai por cierto, si quieren votar se puede hacer, solo hay que pinchar encima de los cinco gorritos de cocinero ;) )