Discover the authentic taste of Poached Egg and Prugnoli Mushrooms: a refined dish with prugnoli mushrooms and chicory, immersed in a shiitake broth. Try it now!
First, prepare the bed of chicory, which you should first cook in boiling water, then take the desired amount and blend it with a bit of shiitake mushroom broth*. Pour onto the serving plate.
Proceed to prepare the egg. Bring plenty of water to a boil in a large pot along with some vinegar and a pinch of salt. As soon as it boils, stir vigorously to create a vortex and gently pour in the egg, being very careful not to break it! Let it cook for 2 minutes and drain it with a slotted spoon, always being very careful!
Place it on the bed of chicory and season with oil, salt, pepper, and slice your prugnoli mushrooms, which you have previously cleaned.
Italia, Toscana
| Energy (kcal) | 128 |
| Fat (g) | 8.7 |
| of which Saturates (g) | 3.17 |
| Protein (g) | 12.4 |
| Sale (g) | 0.14 |
