Chef's Quick Tip: Egg yolk & mushrooms on brioche

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This week, Chef Ian Hock of Jesup Hall in Westport shows Tina Redwine how to make American dishes including sustainable meats and salads. 

Soffer Farms Egg Yolk & Seacoast Maitake Mushrooms on Rob’s Brioche

1 slice thick cut brioche toasted
sliced scallions or chives
5oz # Maitake Mushrooms
one egg yolk
Sherry Vinegar
Fish Sauce
Butter
salt
maldon salt

We get our shiitakes from Seacoast in Mystic, CT but you can get yours from a local market or grocery store. Maitake, Shiitake—any sturdy mushroom will work.
Begin toasting the bread first then do the following:
Sear the mushrooms over medium high heat for 3-4 minutes reduce heat to medium and continue to cook until they begin to take on color and the butter foams but doesn’t burn (1-2 more minutes). Season the mushrooms with salt. Deglaze the pan with a sweet, fruity red vinegar—sherry vinegar is great so long as it’s not to acidic or astringent. Finish the mushroom with a little bit of fish sauce, salt, and a big pinch of scallions or chives or both.

Assembly:
spoon the mushrooms onto the toast with some but not all of the residual cooking liquid. You don’t want the bread to get too soggy so a slotted spoon might help. Place the egg yolk just off-center and garnish with malden salt.

Chef Ian Hock
Jesup Hall
90 Post Rd. E
Westport, CT
203-557-6198

 

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