Preheat oven to 400F.
Marinate the mushrooms with olive oil place them in a ziplock bag. Cold smoke for 20 - 30 minutes.
Heat up a frying pan and add olive oil and butter and the shallots.
Cook until translucent and add chorizo, then cook until golden brown.
Add the mushrooms and cook for 5 - 8 minutes.
Season with salt and finish with chives.
Meanwhile, place the egg yolks in a dish and cover with olive oil.
Place the egg yolks in the oven for just a couple of minutes, to gently warm through.
To serve, arrange the confit on individual plates. Finish with the egg yolks and truffle shavings.