Topisotto with Mushrooms and Poached Egg

Ingredients

• 850 g Jerusalem artichokes
• 2 shallots
• 1 Garlic clove
• 45 g butter (3 tbsp)
• 100 ml dry white wine
• 650 ml hot vegetable broth
• 600 g mixed mushrooms (e.g., brown button, shiitake)
• 7 thyme sprigs
• 1 tbsp Olive Oil
• Salt
• Pepper
• 2 tbsp white wine vinegar
• 4 eggs
• 80 g Parmesan cheese (30% fat in solids)

Instructions

1. 1.

   Peel, wash, and roughly cube the Jerusalem artichokes; then pulse with a food processor to rice‑size or grate them coarsely. Peel and finely dice the shallots and garlic.

2. 2.

   Heat 1 tbsp butter in a pot. Sauté onion and garlic for 4 minutes over medium heat. Add the artichokes and cook for 3 more minutes. Deglaze with wine, stirring until it reduces by almost all in about 5 minutes. Add some broth and simmer uncovered on low for 20 minutes, adding the remaining broth gradually.

3. 3.

   Meanwhile clean the mushrooms; leave whole if small, halve or quarter larger ones. Wash thyme, pat dry, set aside 4 sprigs, and pinch leaves from the rest. Heat oil in a pan. Sauté mushrooms over high heat for 4–5 minutes, then season with salt, pepper, and thyme.

4. 4.

   Bring about 1 L water with salt and vinegar to a boil. Crack each egg into a soup ladle, swirl the water into a whirlpool with a spoon, and gently slide eggs into the liquid. Poach for about 4 minutes on low heat until set. Remove and drain.

5. 5.

   Grate 50 g Parmesan and stir remaining butter into the artichokes. Season the risotto with salt and pepper, serve on warmed plates, arrange mushrooms on top, place one poached egg per serving, sprinkle lightly with pepper, dust with remaining Parmesan, and garnish with a thyme sprig.