• Print
  • Bookmark
Lavazza
Eggs, mushrooms and coffee

Eggs, mushrooms and coffee

Culinary alchemy

PRINT THE RECIPE
DIFFICULTY
High
Perfect for brunch or a light dinner, this savoury recipe features mushrooms grown in coffee grounds - a shining example of how coffee can be transformed after use, giving life to something entirely new.

PREPARATION

Mince the shallot and cut all the mushrooms into pieces.
Add the minced shallot to a pan with butter and sauté. Add the sliced mushroom. Cook for 6-7 minutes.
Once the mushrooms and shallots are cooked, pour the espresso into the pan.
In another pan, sauté the spinach in butter, adding salt and pepper to taste.
Prepare the mollet eggs (softboiled eggs): cook them for 4 minutes in a small pan of boiling water, then peel them under trickling water so as not to break the whites. (Try adding a pinch of coarse salt and vinegar (red or white) to the boiling water to make peeling the eggs easier.)

For the cream sauce

Melt the butter, add the button mushrooms, and sauté for 5 minutes. Add the milk, salt and pepper and reduce everything for 6-7 minutes on a low heat. If necessary, add a bit of water.
Once the mushrooms have absorbed the milk and are cooked, mix it all together using a hand blender to make a smooth, creamy sauce.

 

PRESENTATION

Pour the button mushroom cream sauce over the bottom of the plate.
Place some spinach over the cream and make a small well for the egg.
Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.
Gently add the egg. Lunch is served!

TRY THIS RECIPE WITH
INGREDIENTS
For 4 servings


  • 4 espressos (try Espresso Ricco by Lavazza A Modo Mio)
  • 300g (10.5oz) honey fungus
  • 300g (10.5oz) button mushrooms
  • 300g (10.5oz) chanterelle mushrooms
  • 2 shallots
  • 1600g (56.4oz) spinach leaves
  • 4 eggs
  • 200g (7oz) butter
  • salt and pepper
  • FOR THE CREAM
  • 400g (14oz) button mushrooms
  • 80g (2.8oz) butter
  • 400ml (13.5fl oz) milk
  • Salt and pepper
Prepare these coffee-based recipes at home