Wild Mushrooms on Toast with poached free range egg, truffle aioli

Recipe by Anthony Dole, Executive Chef at The Royal Melbourne Golf Club, Black Rock, Victoria, Australia.
​Image by Diana DeLucia. 

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Ingredients
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• 4 thick sliced Multi-Grain Sour Dough Bread         
• 4  Poached Eggs (free range)
• 100 grams Baby Spinach 
• 10 grams Butter
• Olive Oil
• Micro Herbs 

 Mushroom Mix 

•  4 Field Mushrooms (grilled)       
• 40 grams Swiss Brown Mushrooms   
• 40 grams Enoki Mushrooms            
• 40 grams Button Mushrooms           
• 40 grams Wood Ear Mushrooms       
• 40 grams Oyster Mushrooms         

 Confit Garlic Aioli

• 20 heads Garlic
• 5 liters Virgin Olive Oil 

Garlic Truffle Aioli  

• 10 large Egg Yolks (free range)
• 600 grams Garlic puree
• 800 grams Confit Oil (cold) 
• 70 grams Water
• Creme Fraiche (optional)
• Lemon juice (dash)
• Salt and White Pepper (to taste)
• 40 grams Truffle Paste

Preparation 

Confit Garlic Aioli

Cut the heads of the garlic in half, place in a pot and cover with oil confit garlic for over 2 hours at 70°C.

Once cooked strain the garlic from the oil, and peel. 

Process the garlic in a liquidizer and then pass through a fine sieve.

Save the excess oil.


Garlic Truffle Aioli

Blend the yolks with garlic puree in a robot coupe, adding a little oil at a time. 

Thin out with a little water or crème Fraiche and little fresh lemon juice.

Add salt and pepper to taste. 

Chef Note: Add the truffle paste to 150 grams  of the garlic aioli and mix well)

 
Final Preparation

Toast the sourdough bread.

Grill the field mushrooms until lightly browned. 

To sauté mixed mushrooms - heat a frying pan to a high heat, add a little oil and the mixed mushrooms and cook until softened and translucent. (about 4-5 minutes) Add a knob of butter to finish. 

To sauté the spinach - heat a frying pan to a medium heat, add a little oil, then add the butter, the spinach and cook until softened and wilted (2-3 minutes)

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Assembly

Place the field mushrooms on top of the toast, followed by the spinach, mushroom mix, poached egg, and garlic truffle aioli. 

Garnish with olive oil and micro herbs and flowers.  

 
Wine Match

2017 Stonier Chardonnay, Mornington Peninsula, Victoria, Australia.
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This beautiful cool climate Chardonnay will create a like-meets-like pairing, which echoes the umami flavours of this dish, while also picking up on the mushrooms' rich earthiness and the creamy truffle aioli finish ~ Andrea Watson.