Chanterelles De L'outaouais Recipe

Inspired by O-Thym

Time30m

Serves2

maïs, oeuf poché, jus de volaille.

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Ingredients

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1
Sauté the Chanterelles
In a skillet, heat olive oil over medium heat. Add the chanterelle mushrooms and sauté for about 5-7 minutes until they're golden brown and tender.
2
Prepare the Corn
Add the sweet corn kernels to the skillet and cook for an additional 3-4 minutes until heated through. Season with salt and black pepper, then remove from heat.
3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack the eggs into small bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Carefully remove with a slotted spoon.
4
Heat the Chicken Stock
In a small saucepan, heat the chicken stock over medium heat until warm.
5
Assemble the Dish
In serving bowls, divide the sautéed chanterelles and corn mixture. Carefully place the poached eggs on top. Drizzle with warm chicken stock before serving.