Serves 4
Ingredients:
- 200 g cremini mushrooms
- 2 tbsp canola oil
- 1 tbsp butter
- salt and pepper
For serving:
- 4 slices sourdough bread
- butter
- 4 egg yolks
- fresh thyme
- salt and pepper
- 100 g Tête de Moine AOP
Preparation:
- Preheat the oven to 225°C.
- Thinly slice the mushrooms. Heat oil in a skillet over high heat until it begins to give off smoke. Add mushrooms and cook for 10-15 minutes or until well browned. Stir in butter and season to taste with salt and pepper. Set aside.
- Butter the slices of bread and place on a baking tray. Toast in the oven for about 5 minutes until the butter is melted and the crust is crispy.
- Arrange the mushrooms on the toasts and top with egg yolks. Garnish with thyme, salt, pepper and a generously shaved Tête de Moine rosette.
