Pan roasted Scottish girolles mushrooms and poached duck egg
Serving size: 4
Preparation time: 5 minutes
Cooking time: 7 minutes
Ingredients:
Featured in:
July 2011
Preparation time: 5 minutes
Cooking time: 7 minutes
Ingredients:
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
Featured in:
July 2011
METHOD
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Our February issue is now on sale.![]()
![]()
As well as Lincs Co-op stores, newsagents and supermarkets across the county, you can buy your copy of Lincolnshire Life each month from these independent outlets:![]()
International Bomber Command Centre – Lincoln![]()
Vine House Farm Shop & Cafe – Deeping St Nicholas![]()
The Granary Farm Shop – Wragby![]()
Mountain's Farm Shop – East Heckington![]()
Doddington Hall and Gardens – Doddington![]()
Farmer Browns Ice Cream – Huttoft![]()
Fisher’s Farm Shop – Stallingborough![]()
A little bit of Lincolnshire – Steep Hill, Lincoln![]()
J. Shaw & Son – Alvingham![]()
No. 12 Chocolatier – Kirton in Lindsey![]()
Pennells Lincoln – South Hykeham![]()
Uncle Henry's – Grayingham![]()
Rock Caistor – Caistor![]()
The Wolds Edge – Market Rasen![]()
Belvoir Retail Village at Belvoir Castle – Belvoir