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Recipes

Grilled and hot smoked porcini, crisp egg yolk, celeriac and fresh thyme

Yes we’re asking you to deep-fry an egg yolk. But stick with us, coated in crisp breadcrumbs it makes a delicious vegetarian treat with smoked wild mushrooms, celeriac purée and thyme vinaigrette.

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Ingredients

For the porcini, egg yolk celeriac and thyme

  • 1 celeriac, diced
  • 400-500ml/14-18fl oz full-fat milk (enough to cover the celeriac)
  • salt and freshly ground black pepper
  • vegetable oil, for deep fat frying
  • 4 free-range eggs
  • 110g/4oz plain flour, for dredging
  • 1 large free-range egg, beaten
  • 110g/4oz Japanese Panko breadcrumbs, for dredging
  • 400g/14oz cleaned and trimmed porcini mushroom (or king oyster) sliced lengthwise into 1cm/½in pieces
  • dash extra virgin olive oil
  • 1 garlic clove, very finely chopped
  • 30g/1oz oak wood chips, for smoking, soaked for an hour in a little water

For the thyme vinaigrette