1 tbsp butter
2 shallots, finely chopped
3 garlic cloves, chopped
20g Thyme- chopped
20g Porcini, soaked and chopped
300g chestnut mushrooms, chopped
150 ml white wine
250ml double cream
2 tbsp parmesan
½ lemon zest and juice
20g bunch parsley, chopped
6 eggs- organic
1 small black truffle- shave
Heat the butter in a pan and add the shallots, garlic, thyme and sauté. Add the chestnut mushrooms and sauté for a few minutes. Add the chopped porcini, white wine, lemon and simmer for 5 minutes. Add the double cream, parmesan and lemon zest and parsley. Season. Spoon into a skillet.
Crack on the eggs
Fry the girolles and scatter on top.
Season, grate over more parmasan
Bake in a preheated oven, for 8-10 minutes. Serve hot with freshly shaved truffle.