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Lavazza
Eggs, mushrooms and coffee

Eggs, mushrooms and coffee

An alchemist’s dish

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DIFFICULTY
High
Perfect for brunch or a light dinner, with mushrooms grown on coffee grounds. A shining example of how coffee can be transformed after use, giving life to something that wasn’t there before.

PREPARATION

Mince the shallot and cut all the mushrooms into pieces.
Add the minced shallot to a pan with butter and sauté. Add the sliced mushroom. Cook for 6-7 minutes.
Once finished cooking, pour the coffee into the pan.
In another pan, sauté the spinach in butter, adding salt and pepper to taste.
Prepare the mollet eggs: cook them for 4 minutes in a small pan of boiling water, then peel them under trickling water so as not to break the whites. Add a pinch of coarse salt and vinegar (red or white) in the water to make peeling the eggs easier.

Make the cream

Melt the butter, add the button mushrooms, sauté for 5 minutes. Add milk, salt and pepper and reduce everything for 6-7 minutes at low heat. If necessary, add a bit of water.
Once the mushrooms have absorbed the milk and they’re cooked, mix together using a hand blender, making a smooth cream.

 

COMPOSITION

Pour the button mushroom cream over the bottom of the plate.
Place some spinach over the cream and make a small well for the egg.
Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.
Gently add the egg. The meal is served!

INGREDIENTS
For 4 servings


  • 4 espressos
  • 300g (10.5oz) honey fungus
  • 300g (10.5oz) button mushrooms
  • 300g (10.5oz) chanterelle mushrooms
  • 2 shallots
  • 1600g (56.4oz) spinach leaves
  • 4 eggs
  • 200g (7oz) butter
  • salt and pepper
  • FOR THE CREAM
  • 400 g (14oz) button mushrooms
  • 80g (2.8oz) butter
  • 400ml (13.5fl oz) milk
  • salt and pepper
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