Lunchbreak: Truffle Mushroom Scramble

R.Davis3 hr ago

Chef Cedric Harden, Executive Chef, Bar La Rue & La Serre

Bar La Rue 820 W Fulton St., Chicago, IL 60661 Brunch: Saturday & Sunday starting at 10:30 am

Brunch Menu: HERE

Recipe:

Maitake mushroom, gruyère fondue, grilled sourdough, shaved black truffle Ingredients

1⁄2 Onion, Caramelized

Salt to taste

Garnish, slice chives or scallion

Method:

Caramelize onions. While onions are caramelizing, prepare black truffle fondue (see below)

Saute the mushrooms with 2 Tbl Butter until cooked through season with salt, pepper and thyme (hold warm)

Lightly scrabble eggs with 2 Tbl butter on medium heat. Plate the eggs on your favorite plate

Add 2oz (1/4 cup) of Black truffle fondu on top of the eggs

Mix the onions with the cooked mushrooms and plate around the eggs

Sprinkle the grated parmesan cheese on top of the dish

Lastly, shave fresh black truffle with a micro plane or truffle shaver

Black Truffle Fondue:

1 1⁄4 cup Parmesan Cheese, Grated

1⁄2 tsp salt

Reduce cream by 1⁄2. Add remaining ingredients to a blender or use emulsion hand blender and blend until smooth.

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