Discover the authentic taste of Poached egg and prugnoli mushrooms: a refined dish with prugnoli mushrooms and chicory, immersed in a shiitake broth. Try it now!
First, prepare the bed of chicory, which you should first cook in boiling water, then take the desired amount and blend it together with a little shiitake mushroom broth*. Pour into the serving dish.
Move on to preparing the egg. Bring plenty of water to a boil in a large pot together with some vinegar and a pinch of salt. As soon as it boils, stir vigorously to create a whirlpool and pour the egg in, being very careful not to break it! Let it cook for 2 minutes and lift it out with a ladle, always paying close attention!
Place it on the bed of chicory and season with oil, salt, pepper, and slice the prugnoli mushrooms, which you will have previously cleaned.
Italia, Toscana
| Energy (kcal) | 143 |
| Carbohydrates (g) | 0.7 |
| of which sugars (g) | 0.4 |
| Fat (g) | 9.9 |
| of which saturates (g) | 3.1 |
| Protein (g) | 12.6 |
| Salt (g) | 0.4 |
