Flatbread with oyster mushrooms, confit garlic dip and poached egg

Preheat the oven to 90 °C. Peel the garlic cloves and place them in a small ramekin. Pour in enough olive oil to submerge the individual cloves and place in the oven for 90 minutes.

Clean the oyster mushrooms and slice or tear them into thin strips. Fry them in a hot pan with a tablespoon of oil until golden brown, about 5 minutes on both sides. Press them down with a spatula to release excess water. Once done, remove them from the pan and prepare the glaze.

Mix the remaining oil with the spices (sweet paprika, cumin, curry powder, garlic powder, part of the smoked paprika), salt, pepper, and balsamic glaze, and brush the mushroom pieces with the mixture. Heat the pan again and fry the mushrooms once more until they are dark brown and crispy.