Linguine with porcini mushrooms

• Easy - 20 Min

INGREDIENTS (4 SERVINGS)

• 500 g linguine
• 12 g Borde freeze-dried porcini mushrooms (2 jars)
• 125 g chicken broth
• 100 g double cream
• 40 g parmesan
• 4 eggs
• Red wine vinegar
• 1 garlic clove
• Salt/pepper
• Chervil

PREPARATION

1. Rehydrate the mushrooms according to the instructions on the package.
2. Crack the eggs and separate the yolks from the whites. Pour the vinegar over the egg yolks to cover them. Leave to cook for 1 hour or more, depending on the desired consistency.
3. Peel, then crush and cut the garlic.
4. Cook the linguine for 3 minutes in boiling salted water.
5. Pan-fry the garlic and mushrooms with the olive oil. Season. Add the chervil and set aside.
6. Pour the chicken broth into a saucepan and reduce by half. Add the double cream, mix and reduce again by half.
7. Drain the linguine, and pour into the mixture of cream and brown poultry stock. Check seasoning if necessary.
8. Arrange your plate by placing the pan-fried mushrooms around the pasta. Remove the candied egg yolk from the vinegar and place it on the preparation.
9. Grate the parmesan and garnish with a chervil leaf on the candied egg yolk.