For the Mushrooms:
- Clean all mushrooms very well. (If you are unable to find fresh morel mushrooms, rehydrate dried morels using water and then use the water in place of the vegetable stock.)
- Heat butter in a sauté pan over medium heat. Add shallots and sweat, about two to three minutes. Next, add garlic and continue to sauté, three to four minutes.
- Increase heat to medium-high and add the mushrooms. Cook for another three to four minutes until the mushrooms have started developing color or the pan begins to stick. Then deglaze the pan with the Vin Jaune. Reduce for three to four minutes.
- Season with thyme, salt, and pepper. Add stock and cream and cook for an additional two to three minutes.
- Chill in refrigerator for one hour, then add contents to a large sous-vide bag and seal. Cook in a water bath at 149°F (65°C) for one hour.
- Remove the bag from the water and strain, reserving the mushrooms and the liquid separately.
- In a pan over medium-high heat, sauté the strained mushrooms with chopped parsley, about two to three minutes. Set aside.
- With the liquid reserved from the cooked morel mushrooms, add soy lecithin and allow to set for three minutes.
- Mix in a shallow dish with an immersion hand blender for a few minutes until bubbly and foaming. Set aside.
For the Toast:
- Set circulator to 145.7°F (63.2°C). Carefully place eggs in water bath and cook for one hour.
- After cooking, remove the eggs and cool in ice water to prevent further cooking. Set aside.
- Preheat oven to 350°F.
- In a frying pan over medium heat, lightly toast the bread in butter, until golden brown, about two to three minutes per side.
- Sprinkle the Comte on the bread, removing the bread when the cheese begins to melt.
- Move the slices of toast into the oven and bake for 15 minutes until cheese is melted and bubbly.
- Remove from the oven and set aside.
Place the bread on a plate and add a generous spoonful of the mushrooms. Crack open a sous vide egg on top, then add a large spoonful of the morel foam. Sprinkle fresh parsley and finish with a sprig of chervil.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.