Setas Al Ajillo Recipe
grilled trumpet royale mushrooms basted with garlic chilli oil, topped with garlic chips, amontillado sherry reduction, & poached egg yolk
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Ingredients
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Mushrooms
Garlic Chilli Oil
Amontillado Sherry Reduction
Garlic Chips
Poached Egg Yolk
Method
Preparation of Garlic Chilli Oil
- 1
Make Garlic Chilli Oil
In a saucepan, heat 1 cup of olive oil over medium heat. Add 6 minced garlic cloves and 1 teaspoon of dried red chilli flakes. Cook until the garlic is golden brown. Remove from heat and let it cool.
Cooking the Mushrooms
- 2
Making the Sherry Reduction
- 3
Prepare Amontillado Sherry Reduction
In a small saucepan, bring 1 cup of Amontillado sherry to a boil. Reduce heat and simmer until reduced by half. Add 2 tablespoons of butter and stir until melted and combined.
Frying Garlic Chips
- 4
Prepare Garlic Chips
Thinly slice 2 garlic cloves. Heat oil in a small frying pan over medium heat. Fry the garlic slices until golden brown, then remove and drain on paper towels.
Poaching the Eggs
- 5
Poach the Egg Yolks
Bring a pot of water to a simmer. Add 1 tablespoon of vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3 minutes until the yolk is set but runny. Remove with a slotted spoon.
