Linguine with freeze-dried porcini mushrooms
l'Essentiel
Easy - 20 Min
- Dish type : Porcini
- Difficulty : Easy
- Preparation time : 20 min
- Cooking time : 3 min
- Recipe family : Impress your guests!
- Cost : €11.60
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Cèpes lyophilisés | €5.80 |
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
- Rehydrate the mushrooms according to the instructions on the package.
- 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.
- Peel, then crush and cut the garlic.
- Cook the linguine for 3 minutes in boiling salted water.
- Pan-fry the garlic and mushrooms with the olive oil. Season. Add the chervil and set aside.
- Pour the chicken broth into a saucepan and reduce by half. Add the double cream, mix and reduce again by half.
- Drain the linguine, and pour into the mixture of cream and brown poultry stock. Check seasoning if necessary.
- 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.
- Grate the parmesan and garnish with a chervil leaf on the candied egg yolk.
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