Sizzlin' Shrooms
| Portion/Serving: | 1 |
|
Notes
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Ingredients
| 5 | Fingerling Potatoes | |
| 1 | oz. | Pancetta |
| 3 | oz. | Wild Mushrooms |
| 1 | oz. | Leeks |
| 1 | oz. | Brussels Sprouts |
| ¼ | oz. | Garlic |
| ¼ | oz. | Shallots |
| 1½ | oz. | White Wine |
| ½ | oz. | Oil Blend |
| ½ | oz. | Butter |
| 1 | ea. | Whole Egg |
| ⅛ | oz. | Herbs |
Preparation
- Sear fingerlings & brussels sprouts in oil, add pancetta, garlic, shallots, leeks.
- Cook for 2 minutes.
- Deglaze with white wine and add butter.
- Poach egg in vinegar water until soft boiled.
- Plate on black jelly bean and garnish with poached egg and herbs.
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Sizzlin' Shrooms
