Soft-boiled eggs, mushrooms, and food preparation with cream and black truffles

Preparation

1. Prepare the soft-boiled eggs

   Bring a saucepan of water to the boil.

   Carefully lower the eggs into the boiling water and cook for 6 minutes.

   Immediately transfer them to a bowl of iced water to stop the cooking process.

   Gently peel the eggs and set aside.

   Prepare the mushrooms

   Clean the mushrooms and cut them into quarters.

   Peel and finely chop the shallot.

   Heat the butter and olive oil in a frying pan.

   Sauté the shallot for 2 minutes.

   Add the mushrooms and cook over high heat for 5 to 6 minutes, until nicely browned.

   Season with salt and freshly ground black pepper.

   To serve

   Divide the mushrooms between four shallow bowls or plates.

   Cut the soft-boiled eggs in half and arrange them on top of the mushrooms.

   Add a generous spoonful of food preparation with Cream with Black Truffles  alongside the eggs.

   Garnish with a few leaves of chervil or flat-leaf parsley.

   Finish with a twist of freshly ground black pepper and serve immediately.