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

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

News 12 Staff

Jan 16, 2020, 4:01 PM

Updated 1,793 days ago

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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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