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L'Oeuf Parfait Mushrooms Parmesan

L’Oeuf Parfait, sautéed porcini mushrooms, parmesan cream

This recipe has a few steps, but none are terribly complicated. Your effort will be rewarded by the smiles around the table.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Starter Course
Cuisine French
Servings 6 people


For the Mushrooms:

  • 6 Eggs the fresher the better
  • 450 Grams (1 lb) Porcini Mushrooms
  • 2 tbsp Olive OIil
  • 3 Grams (1oz) Butter
  • 4 tbsp Heavy Cream
  • 2 tbsp Chicken Stock or Water
  • Salt and Pepper to taste
  • 450 Grams (1 lb) Porcini Mushrooms
  • 2 tbsp olive oil
  • 3 Grams (1oz) Butter
  • 4 tbsp Heavy Cream
  • 2 tbsp Chicken Stock or Water
  • Salt and Pepper to taste

For the Parmesan Cream:

  • 90 Grams (3oz) Grated parmesan cheese
  • 3 tsp Milk
  • 1 cup Heavy Cream
  • Pepper

For Plating:

  • 6 tsp Hazelnut Oil
  • 6 pinches Mushroom Dust finely ground, dried porcini or morels


  • Prepare a hot water bain-marie (double boiler),  ready and be sure that you have a steady  64ºC (147ºF). 
  • Delicately add your 6 eggs (whole and intact), and cook them at this temperature for 1 hour. Use a  thermometer to be sure of the steady temperature.
  • In the meantime, clean your porcini. Sauté them in olive oil and butter for 5 to 6 minutes. 
  • Blend 2/3 of the porcini with chicken stock, heavy  cream, salt, and pepper, until you have a fine  purée. Reserve.
  • Bring milk, parmesan, ground black pepper and heavy cream to a simmer and mix with a hand-mixer, until it starts foaming. Reserve.
  • Warm 6 pasta bowls if you have some or 6 soup bowls work just fine.
  • Re­heat the mushroom purée, the leftover 1/3  of the porcini, and the parmesan foam, each  separately until warm.
  • Add a large spoon of purée, some sautéed porcini, and peel the eggs delicately, keep only the yolks.
  • Put the yolk on top of the purée, cover with a spoon of parmesan foam, a teaspoon of hazelnut oil, sprinkle a pinch of mushroom dust and enjoy immediately.
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