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.
The Evergreen Care Trust have launched their 2026 'Christmas Cracker' charity raffle, with 25 daily draws taking place in December. All profits will help support isolated older adults in the local community to live happier, healthier and more connected lives. To enter, please scan the QR code below or visit www.zeffy.com/en-GB/ticketing/the-evergreen-care-trusts-christmas-cracker--2026