The UK and Ireland Mushroom Producers has partnered with Matt Tebbutt to encourage the nation to be more sustainable and inspire the nation to cook flavourful food that highlights the versatility of mushrooms in recipes.
For more information on sustainability and recipe inspiration, head to @mushroom.miles on Instagram.
Breakfast Recipe:
Chestnut Mushroom, Poached eggs with Bearnaise Sauce
Serves 2
Ingredients
- Olive oil, for sautéing
- 4 eggs
- 300g British Chestnut mushrooms
- 1 knob of butter
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 2 slices of British sourdough
- For the Bearnaise:
- 150g Butter, room temperature
- 1 Tbsp Tarragon, leaves removed and finely sliced
- 1 tsp Vinegar
- 2 Egg yolks
- Lemon juice, to taste
- Salt and ground white pepper
Method
For the Mushrooms:
- Heat oil in a frying pan over a medium high heat
- Add Mushrooms, cook until golden and there is little moisture remaining
- Remove mushrooms, set aside
- Reduce heat to medium
- In the same pan, melt butter
- Add shallot and garlic until tender, 1-2 minutes
- Add the cooked mushrooms
- Season with salt and pepper
- Set aside and keep warm
- To make the Bearnaise:
- Pour a few centimetres of water into a saucepan and bring to a low simmer.
- Select a heat proof mixing bowl that will comfortably sit atop the saucepan, well above the water to create a double boiler.
- Place the egg yolks and vinegar in the heatproof bowl and beat the eggs with a whisk until fluffy
- In another saucepan, melt the butter carefully, then add your chopped tarragon
- In a steady stream, slowly add the melted butter to your egg mixture, continually whisking
- Once incorporated into the thickness you desire, remove the bowl from the pan and season with lemon juice, salt and white pepper to perfection.
- Keep Bearnaise warm on the residual steam from the saucepan, removed from the heat.
- Slice the sourdough and toast.
- To poach the eggs
- Fill a small saucepan with 3 inches of water and bring to boil. Add a splash of vinegar and with a whisk, furiously spin the water to create a whirlpool.
- Immediately drop the egg into the centre of the vortex and cook until the whites are set and the yolks are still soft, about 2-4 minutes.
- Remove with a slotted spoon.
- To Assemble
- Spread a little of the Bearnaise over the toast
- Top with mushrooms, the poached egg and a spoonful of warm hollandaise.
- serve immediately.
