Preparation &
Cooking Time
Prep Time | |
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Cooking Time | |
Total Time | 12 minutes |
Serves | 4 |
Nutritional Info (per portion)
Energy | 667 kcal |
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Protein | 7g |
Fat | 63g |
of which saturates | 63g |
Carbohydrate | 16g |
of which sugars | 2g |
Fibre | 4g |
Salt | g |
Ingredients
- 700g mixed wild mushrooms Oyster, Chanterelles, Button, Field mushrooms
- 2 tbsp olive oil
- 50g unsalted butter
- 50g shallots chopped
- 1 clove garlic
- 4 slices wholegrain bread or brioche
- 4 medium free range eggs poached (optional)
- Buerre Blanc
- 3 tbsp white wine vinegar
- 3 tbsp white wine
- 225g butter, cubed
- 2 tbsp chopped chives
How to make it
- Wash the mushrooms in cold water, drain and then pat dry on a clean tea towel
- Heat the olive oil in a non stick frying pan and add mushrooms, sauté over a medium heat for 3 to 4 minutes, stirring regularly
- Add the butter, shallots and garlic and cook gently for 2 to 3 minutes
- Season to taste
- Toast the bread or brioche on both sides
- To make the buerre blanc, place the vinegar and wine in a small saucepan and boil to reduce down to approx 1 tbsp
- Whisk in the butter over a low heat, 1 cube at a time until thickened
- Season and stir in the chives
- Scatter the mushrooms over the bread, place a hot poached egg on top ,if using and drizzle buerre blanc over