Shimeji Eggs with Sage Cream and Soba Noodles
Enjoy with the Creation Reserve Pinot Noir
Yields 6 portions
90 g shimeji mushrooms
350 ml water
25 ml soy sauce
25 ml mirin
12 ml agar
6 sheets gelatine (soaked in cold water)
6 tsp chopped shimeji mushrooms, sautéed in a little bit of oil
Strain the liquid from the sautéed shimeji and set aside in a pot.
Add the soy, mirin, agar and water and bring to the boil. Add the soaked gelatine leaves and whisk till dissolved.
Arrange the whole and chopped shimeji mushrooms in eggs moulds.
Pour half the jelly mix in one half of the egg moulds and let set.
Pour the rest of the jelly mix in the other half and place the set egg moulds on top of the liquid jelly eggs.
When all the jelly has set, you will have whole eggs.
Take the eggs out of the moulds and keep refrigerated in an airtight container.
135 g soba noodles
Cook in salted boiling water till al dente.
20 g fresh sage leaves
600 ml cream
Reduce cream and sage leaves together to infuse.
6-7 wonton sheets
Deepfry in oil at 180° C between two ladles to make the shape of a basket.
1 bunch of leeks
Cut off the tops and roots of the leeks.
Julienne the leeks and deepfry in oil at 160° C till no more steam evaporates from the leeks.
Drain on a paper towel and season with salt. It should be nice and crispy.