Recipe: roast garlic mushrooms with parsley and eggs by Gelf Alderson
A simple and classic breakfast combination
I love mushrooms for breakfast, said Gelf Alderson, especially with plenty of garlic. I use nice big flat mushrooms for this simple, classic combination, but it's a dish that would work well with any variety. If you can get your hands on some wild mushrooms such as chanterelles or girolles, they'll take it to another level – just adjust the cooking time accordingly. And make sure you have a nice hunk of fresh crusty bread on the side to mop up any juices.
Ingredients: serves two
- 8 large flat mushrooms
- 2 garlic cloves, finely chopped
- 2 tbsp extra-virgin olive oil
- a knob of unsalted butter
- a small bunch of flat-leaf parsley, leaves picked and roughly chopped
- 4 medium eggs
- sea salt and freshly cracked black pepper
- buttered sourdough, to serve
Method
- Preheat the oven to 220°C/210°C fan/gas 7.
- Cut the mushrooms into 1cm-thick slices. Place them in a medium baking dish with the chopped garlic and extra-virgin olive oil and tumble together. (Don't be tempted to add salt at this stage as this would make the mushrooms tough.) Bake in the oven for 10 minutes.
- Remove the dish from the oven, add the knob of butter and stir gently. Return to the oven for 3-5 minutes until the mushrooms are nice and soft.
- Take out of the oven, season with salt and pepper and toss through the parsley. Using the back of a spoon, make 4 hollows in the baked mushrooms and crack the eggs into these. Season the eggs with salt and pepper.
- Place the dish back in the oven for 4-6 minutes until the whites of the eggs are just set but the yolks are still runny. Check them often to make sure the yolks don't firm up, unless that's how you like them!
- Serve the mushrooms and eggs with warm sourdough… and a smile.
- Swaps: use any variety of mushrooms you like. Try replacing the parsley with chopped tarragon or snipped chives. And if you're not a fan of eggs, replace them with a ball of mozzarella – thickly sliced and cooked on top of the mushrooms until creamy and stringy.
Recipe from "River Cottage Great Roasts" by Gelf Alderson, published by Bloomsbury at £20. Photography by Emma Lee. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
'Election Day. Finally.'
Today's Newspapers A roundup of the headlines from the US front pages
By The Week Staff Published
-
Incendiary device plot: Russia's 'rehearsals' for attacks on transatlantic flights
The Explainer Security officials warn of widespread Moscow-backed 'sabotage campaign' in retaliation for continued Western support for Ukraine
By The Week UK Published
-
Outer Hebrides: a top travel destination
The Week Recommends Discover 'unspoiled beauty' of the Western Isles
By Tess Foley-Cox Published
-
Stay sharp with the country's best knife shops
The Week Recommends A dull knife is a kitchen's worst nightmare
By Scott Hocker, The Week US Published
-
Vanessa Bell: A World of Form and Colour – an 'expansive' exhibition
The Week Recommends The 'sweeping' show features over 140 works from paintings to ceramics
By The Week UK Published
-
Kate Summerscale picks her favourite true crime books
The Week Recommends The writer shares works by Janet Malcolm, Helen Garner and Mark O'Connell
By The Week UK Published
-
The Forsyte Saga: 'faultless' production with a 'pitch-perfect' cast
The Week Recommends Theatrical adaptation of John Galsworthy's novels is a 'must-see' show
By The Week Published
-
5 online spice shops that will breathe life into your cooking and baking
The Week Recommends Accessing fresh spices does not have to be a grind
By Scott Hocker, The Week US Published
-
6 exciting homes for athletes
Feature Featuring a rock-climbing wall in New York and a basketball-tennis court in Washington
By The Week Staff Published
-
Peter Ames Carlin's 6 favorite books on pop culture icons
Feature The author recommends works by James McBride, Jim Bouton, and more
By The Week US Published
-
The Wild Robot: animated adventure is 'warm, funny and wise'
The Week Recommends 'Sharply written and richly detailed' adaptation of Peter Brown's best-selling book
By The Week UK Published