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<\/figure>\n\n\n\nIngredients<\/strong><\/p>\n\n\n\n 25 g of wild smoked wild Gasp\u00e9 mushrooms * Preperation<\/strong><\/p>\n\n\n\n 1. Soak the smoked mushrooms in lukewarm water.
250 ml (1 cup) of lukewarm water
1 French shallot
30 ml (2 tablespoons) of butter *
5-6 sage leaves, chopped
\u00bd clove of garlic, chopped
60 ml (1\/4 cup) white wine
100 ml pork ice cream *
10 ml (2 teaspoons) white wine vinegar
1 free-range egg *
1 slice of bread (ideally local whole wheat)
3-4 slices fine pasture lardo (pork back fat) *
45 ml (3 tbsp) chimichurri sauce *
(*) Ingredients available from PLB<\/p>\n\n\n\n
2. Sweat the shallot in 15 ml (1 tbsp.) Of butter until tender and translucent.
3. Drain the mushrooms (reserve the soaking water).
4. Add the mushrooms, sage and garlic, then saut\u00e9 for a few minutes.
5. Deglaze with the white wine.
6. Add the pork glaze, wine vinegar and 60 ml (1\/4 cup) of the water of hydration from the smoked mushrooms. Simmer for 15 minutes.
7. Meanwhile, cook the egg flat in 15 ml (1 tablespoon) of butter and toast the slice of bread.
8. Place the lardo slices on the surface of the bread and place the egg on top. Spread the chimichurri sauce on the toast. Place the mushroom stew next to the toast or on top.<\/p>\n\n\n\n