This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


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