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 over 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. In a hot pan with a tablespoon of oil, fry them until golden brown, about 5 minutes on both sides. Press them down with a spatula to remove 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 individual pieces of oyster mushroom with the mixture. Heat the pan again and fry the mushrooms once more until they are dark brown and crispy.