Silk Handkerchiefs with Girolles and Confit Egg Yolk

Name: Silk Handkerchiefs with Girolles and Confit Egg Yolk
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 - 2
Ingredients: 200g Fresh lasagne sheets; 250g Girolles; 2 cloves garlic crushed; A small handful parsley leaves finely chopped; 20g Butter; A squeeze of lemon juice; 4 Eggs; Olive oil; Parmesan to serve

Drogo

Servings

1 - 2

Prep Time

10 minutes

Cook Time

60 minutes

This elegant Silk Handkerchief Pasta combines delicate folds of fresh pasta with earthy girolle mushrooms and a luxurious confit egg yolk for a restaurant-quality dish at home. If you're looking for a memorable silk handkerchiefs recipe, this combination of silky pasta, seasonal mushrooms and rich egg yolk creates the perfect balance of flavour and texture.

The girolles bring a delicate woodland flavour that makes this girolle pasta especially appealing during mushroom season, while the slow-cooked yolk adds richness and creates a naturally velvety sauce when stirred through the pasta. Inspired by classic wild mushroom silk handkerchiefs, this dish showcases how simple ingredients can be transformed into something truly special.

Whether you're searching for a sophisticated handkerchief pasta dish, a seasonal wild mushroom pasta recipe, or a foolproof confit egg yolk recipe, this impressive pasta is guaranteed to become a favourite for dinner parties and special occasions.

Ingredients

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200g Fresh lasagne sheets
250g Girolles
2 cloves garlic crushed
A small handful parsley leaves finely chopped
20g Butter
A squeeze of lemon juice
4 Eggs
Olive oil
Parmesan to serve

Directions

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Step 1, Preheat a fan assisted oven to 65C.
Step 2, Fill a small, lidded ovenproof casserole dish half full with olive oil. Separate the egg yolks from the whites and carefully slip each egg yolk into the oil. Once the oven is warm, put the lid on the casserole and cook for 55 minutes.
Step 3, Once the egg yolks are cooked, bring a large pan of generously salted water to the boil. In a frying pan, add the butter and when it’s hot, add the mushrooms. Cook for a minute or two until they begin to soften. Stir and add the garlic and cook for a minute or so, then squeeze in the lemon juice and add the parsley.
Step 4, Add the pasta sheets to the water and cook for a minute or two until al dente. Drain.
Step 5, Combine the mushroom mixture with the pasta and divide between two plates. Top each with a confit egg yolk and some Parmesan. Serve immediately!