Golden Mushroom
Golden Mushroom
low-carb |protein|FAST
YIELD: 2 servings
PREP TIME: 15 mins
COOK TIME: 5 mins
INGREDIENTS
100g Organic Maitake Mushroom
20g Organic Honshimeji Mushroom
1Tbsp organic coconut oil
1 dash Himalayan Salt
4pcs free-range Salted egg yolks
4.5g Garlic
1 Tbsp arrowroot Flour
Himalayan pink salt, to taste
1pc spring onions, finely chopped, optional
ground white pepper, optional
DIRECTIONS
Remove black powder and rinse salted duck egg yolks.
Set the steamer and water to full boil.
Separate egg whites from yolk, steam yolks until cooked. Whites can be reserved for other dishes like egg drop soup.
Gently brush mushrooms to remove any visible dirt. Do not wash with water.
Maitake can be pulled apart by hand, Honshimeji can be cut to bite-sized pieces.
Heat up a pan to medium-high heat. While it is warming up, toss and coat mushrooms with arrowroot and salt.
Once the pan is hot, add oil, and then add mushrooms piece by piece and sear until golden. Maitakes become more fragile as they soften, so maintain high enough heat to slightly crisp them. Set aside.
In the same pan, lower to medium heat.
Add garlic and saute until fragrant.
In the meantime, mash the cooked egg yolks.
Add egg yolks into garlic oil mixture, turn down to low heat, stir the yolks and they will slowly bubble into a ‘sauce’.
Return the mushrooms to coat in the yolk sauce, fold in and then plate.
Garnish with spring onions and ground white pepper, if desired.
Enjoy!
