Flatbread with oyster mushrooms, confit garlic sauce and poached egg

Preheat the oven to 90°C. Peel the garlic cloves and place them in a small ovenproof dish. Pour in enough olive oil to cover them completely and bake for 90 minutes.

Clean the oyster mushrooms and cut or tear them into thin strips. Heat a pan with a tablespoon of oil and cook them until golden, about 5 minutes on each side. Press them firmly with a spatula to remove excess water.

Once they are ready, remove them from the pan. Mix the remaining oil with the smoked paprika, sweet paprika, cumin, curry powder, garlic powder, salt, pepper, and balsamic glaze. Brush the mushrooms with this mixture, then fry them again in the pan until browned and crispy.