Forest Nests with Poached Egg on Acorn Flour Pancakes - photo 1
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Forest Nests with Poached Egg on Acorn Flour Pancakes

Pikantne Main Dishes Dishes for Special Occasions Vegetarian Dishes 90 min Medium 17 wyświetleń ~46.01 PLN - (0)
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Description

This unique dish is a tribute to the gifts of the forest, combining the tradition of survival cooking with modern elegance. The base consists of delicate, slightly nutty pancakes made from acorn flour, which has been used as food in difficult times for centuries. On top rests a 'nest' of intensely aromatic forest mushrooms and blanched young nettles, rich in vitamins and minerals. The whole is crowned with a perfectly poached egg, whose runny yolk creates a creamy sauce when cut, uniting all the flavors. The dish is not only hearty and healthy but also visually stunning. Its earthy notes of mushrooms, the nutty aftertaste of the pancakes, and the freshness of the nettles transport you right into the heart of the forest. Perfect for a special occasion, brunch, or an exquisite dinner when you want to surprise your guests with something absolutely unique.

Ingredients (13)

Servings:
2
  • Acorn flour 100 g
  • Wheat flour type 450 100 g
  • Egg 3 szt.
  • Milk 3.2% 200 ml
  • Fresh forest mushrooms (e.g. chanterelles, porcini) 300 g
  • Young nettle 100 g
  • Shallot onion 4 szt.
  • Garlic 1 ząbek
  • Masło klarowane 2 łyżki
  • Spirit or apple vinegar 2 łyżki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh dill 0.3 pęczków
💰 Szacowany koszt dania: ~46.01 PLN (23.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of forest ingredients

1

Start by preparing the forest treasures. Clean the mushrooms very thoroughly using a small brush or a soft toothbrush to remove sand and needles. Do not soak them in water, as they will absorb it and lose their flavor! Cut larger specimens into smaller, even pieces. Blanch the young nettles (remember to wear gloves!) by pouring boiling water over them in a sieve - this process is called blanching. This will remove their stinging properties. After blanching, squeeze out the excess water and chop them fairly finely.

Ingredients: Fresh forest mushrooms (e.g. chanterelles, porcini), Young nettle
The most important rule: only collect and eat those mushrooms and plants that you know 100%. If you have any doubts, buy mushrooms from the store. A soft-bristled paintbrush is perfect for cleaning mushrooms.

Acorn Flour Pancakes

2

In a large bowl, combine both flours: acorn and wheat. Add a large pinch of salt and mix with a whisk to aerate the ingredients and distribute them evenly. In a separate, smaller bowl, beat one egg with milk using a fork. Gradually, in a thin stream, pour the wet ingredients into the dry ones, continuously mixing with a whisk to avoid lumps. Mix vigorously only until the ingredients are combined. The batter should have the consistency of thick cream. Let the batter rest for 15 minutes.

Ingredients: Acorn flour, Wheat flour type 450, Egg, Milk 3.2%, Salt
Use a whisk; it's the best tool for combining batter for pancakes and crepes. Don't mix the batter too long, as the pancakes will turn out tough. Letting the batter rest allows the gluten in the wheat flour to 'relax', which will make the pancakes more tender.
4

Heat a non-stick skillet over medium heat with a little clarified butter. When the fat is hot, pour portions of the batter (about 2-3 tablespoons per pancake), forming round pancakes with a diameter of about 10-12 cm. Fry for about 2-3 minutes on each side until golden brown and cooked through. Place the finished pancakes on a plate lined with paper towels to absorb excess fat.

Ingredients: Masło klarowane
Use a heavy-bottomed pan that distributes heat evenly. The heat should not be too high, as the pancakes will burn on the outside while remaining raw on the inside. Flip them over when bubbles appear on the surface.

Mushroom and Nettle Filling

3

In a large skillet, heat clarified butter over medium heat. When the butter melts and starts to gently sizzle, add the finely diced shallot. Sauté for 2-3 minutes, stirring, until it becomes translucent and soft. Add the minced garlic and sauté for another 30 seconds, until it releases its aroma. Be careful not to burn it. Increase the heat, add the prepared mushrooms, and sauté for 5-7 minutes, until they are golden brown and the water has evaporated. Finally, add the chopped nettle, season with salt and freshly ground pepper. Mix and remove from heat.

Ingredients: Fresh forest mushrooms (e.g. chanterelles, porcini), Young nettle, Shallot onion, Garlic, Masło klarowane, Salt, Pieprz czarny świeżo mielony
It's best to use a large skillet (about 28 cm in diameter) so that the mushrooms have space to fry rather than steam. Don't stir the mushrooms too often at the beginning; let them brown nicely on one side.

Poached Eggs

5

In a medium pot, bring about 1 liter of water to a boil. Reduce the heat so that the water is just gently 'bubbling' - it should not be boiling vigorously. Add vinegar. Crack an egg into a small bowl or cup. Using a spoon, create a whirlpool in the water and gently slide the egg into the center of the whirlpool from a close distance. The whirlpool will help the white wrap around the yolk. Cook for exactly 3 minutes for a runny yolk. Carefully remove the egg with a slotted spoon and drain on a paper towel. Repeat the process with the second egg.

Ingredients: Egg, Spirit or apple vinegar
The key to success is a very fresh egg and the right water temperature (about 90°C). Do not crack the egg directly into the pot! Using a bowl gives you full control. If you're worried that the egg will spill, you can crack it into a small sieve to drain the most watery part of the white before placing it in the water.

Dish composition

6

On two plates, arrange two warm acorn pancakes each. On each pancake, place a portion of the mushroom-nettle filling, creating a small indentation in the center, resembling a nest. Gently place a warm poached egg into this indentation. Sprinkle everything with freshly ground pepper and top with chopped dill. Serve immediately while all the ingredients are warm.

Ingredients: Pieprz czarny świeżo mielony, Fresh dill
The dish tastes best right after preparation. Gently score the egg with a knife just before serving, so guests can see the flowing, runny yolk - it makes an amazing impression!

Fun Fact

💡

Acorn flour, known as 'bread of the poor', was a staple food in many cultures during times of famine. Oak acorns are edible, but they contain a lot of bitter tannins that must be removed through prolonged soaking or boiling in several waters. This process is called leaching.

Best for

Wykwintny brunch Kolacja we dwoje Danie na specjalną okazję Jesienny obiad

Tips

🍽️ Serving

Serve on rustic, earthenware or wooden plates to emphasize the dish's forest character. You can drizzle a bit of high-quality truffle oil over the top to enhance the mushroom aroma. Next to the plate, you can place a sprig of spruce or an oak leaf as a decorative element.

🥡 Storage

This dish is definitely best right after preparation. If you have leftover pancakes and filling, you can store them in the fridge in separate, airtight containers for up to 24 hours. Reheat the pancakes in a dry skillet. Poached eggs cannot be effectively stored and reheated, they should be made fresh.

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