Recipe Inspiration

Ingredients...

20g unsalted butter

2tbsp rapeseed oil

750g peeled and sliced portobello mushrooms

125ml dry white wine

25ml dry sherry

500ml Essential Cuisine Wild Mushroom Sauce Base

Sea salt season to your taste

Good twist of freshly ground pepper

2tbsps chopped flat leaf parsley

10 slices of warm toasted brioche 10 soft poached eggs

10 crisp baked pancetta crisps

10 flat parsley leaves

Method...

1. Melt the butter and oil in a thick bottomed saucepan, add the sliced mushrooms, fry gently for 4-5 minutes until they start to soften but with not too much colour

2. Pour in the wine and sherry, bring to the boil and reduce the liquid by 2/3rds

3. Stir in the Essential Cuisine Wild Mushroom Sauce Base

4. Bring back to the boil, season to your taste with sea salt and freshly ground pepper, stir in the parsley

5. Arrange the brioche on warm plates, spoon the mushroom mixture on top and around the brioche

6. Place the poached egg on top, garnish with the pancetta crisp and parsley

Chefs Tip

Choose good quality Portobello or Chestnut mushrooms for this dish, they give a rich, nutty flavour. Why not finish the dish with a drizzle of truffle oil?