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Chanterelles, Parmesan Sablé & Pickled Yolk
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Jack Guyonvarch

Jack Guyonvarch

Chanterelles, Parmesan Sablé & Pickled Yolk

13h 20m

Freshly cooked mushrooms with a parmesan sablé and a creamy, rich pickled egg yolk. Great for lunch or a light dinner.

  • Add 200 g of white sugar to a saucepan

    Step 0
  • Add 200 ml of water

    Step 1
  • Bring to a boil over medium-high heat and stir until the sugar is completely dissolved. Let it cool down to room temperature

    Step 2
  • Add 200 ml of sherry vinegar

    Step 3
  • Crack and carefully separate 3 eggs. Add the yolks to the liquid

    Step 4
  • Leave the yolks in the liquid for at least 12h, flipping them time to time. The pickled egg yolks are ready

    Step 5
  • Place 100 g softened butter, 100 g of all-purpose flour, and 100 g of grated parmesan cheese on a clean work surface

    Step 6
  • Mix all the ingredients by hand until the dough comes together. Form a ball

    Step 7
  • Place the dough between 2 sheets of parchment paper and press slightly with your hand

    Step 8
  • Gently roll out the dough until it is 3 mm thick

    Step 9
  • Place the dough in the refrigerator for 30m until it is cold

    Step 10
  • Preheat the oven to 180 °C

    Step 11
  • Take the dough out of the refrigerator and remove the top sheet of parchment paper. Place it on a tray and bake for 10m until golden and crispy. The parmesan sablé is ready

    Step 12
  • Clean 450 g of chanterelle mushrooms. Tear them into bite-size pieces

    Step 13
  • Chop the leaves of 3 sprig of parsley

    Step 14
  • Melt 3 tbsp of butter in a pan over medium heat

    Step 15
  • Add the mushrooms and sauté in the butter

    Step 16
  • Season with salt to taste. Toss the mushrooms periodically to cook evenly

    Step 17
  • Grate 2 garlic cloves directly into the pan

    Step 18
  • Add the chopped parsley and toss to combine

    Step 19
  • Crumble a piece of the parmesan sablé in a shallow bowl

    Step 20
  • Plate the chanterelles on top of the parmesan sablé, leaving a well in the center

    Step 21
  • Place a pickled egg yolk in the well. Season with salt and red chili powder to taste. The chanterelle with parmesan sablé & pickled egg yolk is ready

    Step 22
  • Enjoy this luscious dish!

    Step 23

Yield 1 person

  • Chanterelle Mushroom

    Chanterelle Mushroom

    450 g
  • Butter

    Butter

    3 tbsp
  • Parsley

    Parsley

    3 sprigs
  • Red Chili Powder

    Red Chili Powder

    to taste
  • Garlic

    Garlic

    2 cloves
  • Salt

    Salt

    to taste

Pickled Egg Yolk

  • Egg

    Egg

    3
  • Sherry Vinegar

    Sherry Vinegar

    200 ml
  • White Sugar

    White Sugar

    200 g
  • Water

    Water

    200 ml

Parmesan Sablé

  • Parmesan Cheese

    Grated Parmesan Cheese

    100 g
  • Butter

    Butter

    100 g
  • All-Purpose Flour

    All-Purpose Flour

    100 g

Equipment

  • Rolling Pin

    Rolling Pin

  • Parchment Paper

    Parchment Paper

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