P TES WITH MUSHROOMS, VEAL STOCK AND CREAM, POACHED EGG
Portions : 4 - Preparation : 5 minutes - Cooking : 8 to 10 minutes
Ingredients
- 4 portions store-bought fresh pasta
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, chopped
- 2 garlic cloves, chopped
- 750 ml (3 cups) mushrooms, sliced
- 250 ml (1 cup) brown veal stock
- 125 ml (1/2 cup) 35% cream
- 4 eggs, broken into a bowl
- 60 ml (4 tablespoons) parsley leaves, chopped
- salt and pepper to taste
Preparation
- Cook pasta according to manufacturer's instructions.
- Meanwhile, in a hot skillet, sauté the onion and garlic in the fat of your choice. Add the mushrooms and sauté for 3 minutes.
- Then add the veal stock and cream and simmer for 2 minutes. Check seasoning.
- Pour the eggs into a saucepan of simmering water and cook for 3-4 minutes.
- Using a colander, remove the eggs and place on absorbent paper.
- Add the pasta to the pan and toss. Check seasoning.
- Divide the pasta between the serving plates, sprinkle the parsley over the top and place an egg on top.
