Mushrooms on Toast w/ Butter Poached Prawns and 63° Egg
Yield: servings
Ingredients
- 4 “Texas cut” slices of sourdough
- 5 cups mixed mushrooms button, blue oyster, king oyster, enoki
- 2 leeks washed and sliced down the middle
- 2 cloves garlic smashed and chopped
- 1 bunch thyme stripped and chopped
- 1 tbsp salt
- 2 tbsp olive oil
- 4 tbsp cubed butter {for mushroom searing}
- ½ pound butter {for poaching}
- 350-400 gram bag of shrimp 16/20 OR 21/25 sizing. Peeled & Deveined. See Chef's Tips
- 5 eggs at room temperature See Chef's Tips
- Maldon Salt
Instructions
- Preheat your sous vide tower to 63 degrees Celsius
- Place your eggs in the bath very carefully
- While the eggs are cooking, slice your mushrooms. King oysters into discs cut on the width of the stem, blue oysters just pulled apart, button mushrooms (stem plucked) cut into quarters and enokis (stems cut off) just pulled apart into bunches about a dime thick.
- Heat up a sauté pan on high heat and add your 4 tbsp butter and 2 tbsp olive oil.
- Once the pan is hot, add your leeks and garlic and sauté until lightly caramelized then add all your mushrooms except for the enokis. Season with salt and toss the mushrooms frequently.
- Once the mushrooms have begun to develop some color, turn down the heat to medium low and continue to cook.
- In a small 4-5 inch tall sided pot, begin to melt your butter for poaching the prawns.
- While the butter is melting keep tossing your mushrooms. Add in your enoki mushrooms and thyme and set aside on low heat. Adjust salt levels at this point.
- Once the butter has completely melted and is warm, add the shrimp, stir, allow to sit for 2-3 minutes. Do not boil the butter as it will overcook your shrimp and they will become rubbery.
- While the shrimp is cooking, spoon the mushroom mixture on to each of the sourdough slices.
- Evenly disperse the shrimp across all four pieces of bread.
- Carefully lift out the eggs from the sous vide bath and place into a bowl. Crack one egg at a time into a bowl and using a spoon remove the firm egg mass from the unset albumen mass and place on top of the mushrooms and shrimp. Finish with Maldon salt.
Chef's Tips
Shrimp: Make sure to be very conscious about where you’re shrimp is coming from. There are a lot of poor global practices when it comes to shrimp farming especially coming out of Asia Ocean area. Canadian shrimp such as humpback shrimp and spot prawns are great Canadian options. Other amazing and readily available options at most large grocery are shrimp coming from the Gulf of Mexico and most notably the Argentinian Pink Shrimp, both are great options. For a superb seafood selection visit our friends at The Pelican Grill.
Searing mushrooms: Its imperative to keep a high heat at the beginning of the process other wise the mushrooms will exude some of their liquids and in turn will poach instead of sear.
Egg Quality: This is important when sous viding eggs or using eggs in desserts. Choose your eggs wisely, the lesser distance the eggs have travelled the fresher they are. Opting for local farmed eggs such Beking Farms or Juniper Farms will give you a superior finished product.
