Make the most of wild mushrooms while they’re in season with this uber recipe. OK, so the picture is of the less sophisticated (and less expensive) chestnut mushroom. A technicality. Just proof this dish works with any fungi you can get your hands on. In my quest for the meatiest, most comforting version of this mushroom classic, I’ve played around with the ingredients a lot. As such, you don’t need the seasoning, but I find it cranks everything up a notch, while adding protein and being more filling. Similarly, you can lose the egg; I have a bit of a thing for gooey yoke running into crunchy, chilli salt coated mushroom denseness.
400g chestnut mushrooms
2 slices rye or sourdough. I love Village Bakery 100% rye
20g / knob of coconut oil (or butter) – this works incredibly well!
thyme, leaves picked
1 dsp extra virgin olive oil for drizzling
juice of 1/2 lemon
1 dsp cream cheese or creme fraiche – Vegan’s, you can drop this.
1 tsp wholegrain mustard
1 tbsp Sesame & rosemary spice – optional
Brush mushrooms clean and slice into chunky strips. Set bread to toast and butter to heat in frying pan, adding mushrooms once bubbling.
Keep on a high heat and season with salt, pepper and thyme. Leave to cook for 3 – 4 minutes, tossing just once during cooking. Too much stirring causes the mushrooms to stew.
While your mushrooms are cooking, set eggs to poach for 4 mins. You don’t want these to overcook so I tend to leave this until the mushrooms are just about done so I can pop on top at the very end. Alternatively, you can do olive oil fried eggs.
Squeeze lemon onto mushrooms and fold through the cream cheese. Transfer toast to plates and drizzle with olive oil.
Top each with mushrooms, Sesame & rosemary spice and poached egg. Sprinkle with some thyme leaves and black pepper and serve.
Also delicious without the seasoning or the cream cheese.