Orecchiette, mushrooms, egg yolk and tarragon
To make the Orecchiette, place the pasta, salt and semolina flour into a bowl and slowly add the water. Knead for 5mins until it forms a smooth, firm dough. Wrap in cling film and rest for 2 hours in the fridge. Take out of the fridge, cut into 50g balls and using your hands roll out to 1.5cm thick tubes on a chopping board. Using a butter knife, cut into 1cm thick discs. Place the butter knife at the top of one of the discs and quickly and gently pull the knife across the disc, letting it wrap around the knife. Gently open them out using your fingers. They should look like ears. Place on a tray lined with baking parchment with a light dusting of semolina flour. Repeat until the dough is finished.
To make the sauce, sweat the shallots in olive oil for 3mins, add the button mushrooms and dried Porcini, garlic and thyme and sweat for a further 2mins. Add the white wine and Madeira and reduce until nearly evaporated. Pour in the chicken stock and simmer for 15mins. Add the double cream. Bring to the boil and leave to infuse for 15mins. Pass through a sieve and season.
To serve, cook the Orecchiette in boiling salted water for 4mins and strain. Sweat the chestnut and oyster mushrooms in a saucepan with a little butter for 2mins, add 4 ladles of the sauce. Add the cooked Orecchiette to the sauce and simmer for 2mins. Check the seasoning, add a squeeze of lemon juice and the chopped tarragon.
Spoon the Orecchiette into a bowl, carefully place the seasoned egg yolk in the centre and finish with the grated parmesan.