Mushroom with soy-cured egg yolk

Image

By

Analiese Gregory

Abstract

This recipe uses elk mushrooms, which are highly prized in China, so it’s extremely exciting when I receive a message from Will at Forest Fungi telling me ‘the elves are back'. He’s referring to a large, white species of oyster mushroom with a flavour and texture similar to abalone. It has become my favourite mushroom to cook and serve – truly a beautiful piece of produce. 

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