Autumn Trumpets with Fried Egg

Ingredients

• 1 Shallot
• 1 tbsp butter
• 1 splash dry white wine
• 150 ml Heavy Cream
• 1 tsp horseradish (jar)
• Salt
• a handful parsley
• oil (for frying)
• 150 g autumn trumpet mushrooms
• 2 tbsp butter

Instructions

1. 1.

   Peel and finely chop the shallot for the sauce. Sauté in hot butter, deglaze with white wine. Bring to a boil, add cream, simmer a few minutes, then blend with a hand blender until smooth. Season with horseradish and salt.

2. 2.

   Wash parsley, pat dry, strip leaves. Briefly fry in hot oil, drain on paper towels. Clean mushrooms, cut into pieces if desired. Sauté in 1 tbsp hot butter for 1‑2 minutes, season with salt and pepper. Fry eggs in remaining butter to your liking. Plate mushrooms, sauce, and fried egg together, garnish with parsley.

3. 3.

   Serve immediately.