Oyster Mayo
1 egg white
1 freshly shucked oyster
250g olive oil
250g grapeseed oil
lemon juice, to taste
salt, to taste
Place all ingredients in a blender and blend on high for 1 minute or until fully emulsified and smooth. Season with lemon and salt to your liking.
Truffled Yolk
3 egg yolks
25g truffle oil
25g extra virgin olive oil
salt, to taste
white pepper, to taste
champagne vinegar, tiny splash
Bring a small sauce pan of water to the boil. Whisk yolks with truffle oil and olive oil in a metal bowl over the steam of the sauce pan until just heated, warm to the touch. Be careful not to scramble. Season with salt, white pepper and champagne vinegar.
Sauteed Mushrooms
2 king brown mushrooms
2 garlic cloves, crushed
3 sprigs thyme
50g butter
salt, to taste
pepper, to taste
Slice mushrooms lengthwise and score the surface. Melt butter over medium high heat and toast mushrooms starting skin-side down. Add crushed cloves and thyme. Ladle butter over the mushrooms as you rotate them in the pan. Season with salt and pepper. Set aside but keep them warm.
Toast
1 loaf of ancient grain sourdough
50g butter
Slice ancient grain loaf 2-3cm thick. Toast in butter over medium heat until both sides are golden brown. Keep warm and set aside to plate.
To Serve:
Lather toast with oyster mayo and king brown mushrooms. Drizzle with truffled yolk and garnish with sliced spring onion.