Mushroom Tobanyaki

ingredients

Mushrooms

Hon Shimeji    1oz

Maitake            1oz

Trumpet Royal  1 oz

Shitakes    1oz

Chantarelles   1oz

Oyster Mushrooms   1oz

Shallots, brunoise   0.3. oz

Butter      1 spoon

Sliced garlic    1 teaspoon

Bacon crisp  0.3 oz

Brioche croutons

Yuzu soy

Poached egg

Large organic egg       1

Olive oil few drops

salt

directions

In a small toban dish (or any clay style dish), heat up the butter, then add the shallots and garlic. Add mushrooms gradually (biggest and hardest first, smaller and softer second). Cook until brown. Add a splash of yuzu juice and soy sauce. Meanwhile, poach an organic egg using any of your favorite techniques. Finish the toban with the egg on top, croutons around the dish and some crisp bacon.