Thursday 16th July 2020
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Serves 4
Preparation time: 5 minutes
Cooking Time: 7 minutes

200g of Scottish girolles mushrooms,
200g of fresh garden peas
4 fresh duck eggs
1 tablespoon chopped fresh tarragon
1 tablespoon of Lincolnshire borage honey
2 yellow bell peppers
1 clove of garlic
200ml of extra virgin olive oil
1 tablespoon of fresh lemon juice
Salt and ground pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted Scottish girolles mushrooms, sweet garden peas and poached duck egg with honey roasted yellow pepper puree

Clean the mushrooms with a pastry brush and heat the oil with the thinly sliced garlic. Add the mushrooms and hulled peas and gently cook for 2 minutes. Season with salt and chopped tarragon and set aside. 

Meanwhile, prepare the yellow pepper puree. In a blender mix the lemon juice, roasted and peeled peppers, honey and blend. Gently pour in the olive oil and season with salt.

Poach the egg in salted, sub-boiling water for 5 minutes, drain and serve with the girolles.

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