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Cassoulet of mushrooms

Cassoulet is originally a rustic stew of white beans and confit meat.Braising in goose or duck fat was done in an earthenware pot: the cassole, hence the name cassoulet. Our culinary advisors went into the kitchen and made a vegetarian version.

Ingredients

2units.itemsShallots
50gmini mushrooms
Arbequina olive oil
50gyellow oyster mushrooms
100gcooked white beans
truffle
100gJerusalem artichoke purée
poached eggs
0.5units.itemsGarlic clove

Preparation

  1. Sauté the shallot with the garlic.
  2. Add the mushrooms, then the cooked white beans.
  3. Add a generous splash of olive oil and place in an oven at 140°C for 15 minutes.
  4. Season with salt and pepper.
  5. Heat the Jerusalem artichoke purée and place it in a deep plate.
  6. Spoon the mushrooms with the white beans on top.
  7. Place a poached egg on top and shave a little truffle over it.