Chanterelles, Julienne, Dmitry Shurshakov, Mushrooms, Julien

Chanterelle julienne

Ingredients

Servings 1
  • chanterelles - 80 g
  • boiled veal heart - 40 g
  • onion - 15 g
  • cream - 50 ml
  • chicken broth - 50 ml
  • vegetable oil - 10 ml
  • poached egg - 1 pc.
  • smoked suluguni cheese - 10 g
  • dill greens - 3 sprigs
  • green onion

Cooking

Step 1

Steam the chanterelles, boil the veal heart for 1 hour. Fry onions in oil, add chanterelles - fry slightly, pour in the broth, put the heart - stew. Pour in the cream and cook until the sauce thickens.

Step 2

Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add a poached egg and drizzle with olive oil.

Step 3

To prepare poached eggs, add a couple of drops of table vinegar to boiling water, for better protein clotting, stir, make a funnel, stir for about a minute. Then break the egg and cook for 3 minutes.

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