I got some free range eggs from Linda, and then Kenny bought me some too – all wonderful, but that was a lot of eggs. So I made this. It is from the Moro cookbook, by Sam and Sam Clark .
- 500g mushrooms (a mixture, could include chanterelles, other wild mushrooms)
- 3 tbsp olive oil
- 1 clove of garlic, finely chopped
- 25 butter
- 6 eggs, broken into a bowl. Do not beat the eggs.
- 3 tbsp milk
- 40g serrano ham, cut into small strips
- 1 tbsp chopped parsley
- salt and pepper
- Clean the mushrooms and slice them roughly.
- In a large frying pan, heat the olive oil over a medium heat. Add the chopped garlic, and fry for only a minute, then add the mushrooms. It will look like you have too many mushrooms, but don’t worry, all will be fine. Fry for around 5 minutes or so, stirring, so that the mushrooms are soft.
- Add the ham, salt and pepper, cook for another minute, and then transfer the mixture to a bowl.
- In the same pan, melt the butter and then add the eggs and mil. Stir the eggs with a fork or wooden spoon so that the eggs break up a bit.
- When they begin to set, return the mushrooms to the pan, along with the chopped parsley, and continue to cook until any eggwhite has set.
Serve with fresh bread.
My brother-in-law, John, served this to us one evening. It was only the second time we met and the soup was one of the many highlights of the evening. The taste recalls the evening around 25 years ago.
- 1 large white onion
- 3 tbsp olive oil or butter
- 400g mushrooms
- 1 tsp dried dill
- 1/2 tsp dried thyme
- 1 tbsp paprika
- 1/4 tsp cayenne
- 1 pint of stock
- 1 tsp miso (you can substitute marmite if no miso available)
- 150ml sour cream
- 3 tsp lemon juice
- Finely chop the onion and fry gently in the oil, with 1/2 tsp salt
- Chop the mushrooms and add to the pan
- Add the dill, thyme, paprika and cayenne, and cover. Cook slowly for around 7 minutes.
- Add the stock and miso and bring to a simmer for three minutes.
- Liquidise, and add the sour cream and lemon juice.
- Reheat without bringing to the boil.
Serve with brown bread.
I love the Moro cookbook. The recipes are simple and the flavours are bright and fresh. We had mushrooms and we had eggs so I followed their recipe. Just like you’d think, but better.
- 500g mushrooms, a mixture of wild and fresh if available, including porcini, chanterelles, etc. We used horse mushrooms
- 3 tbsp organic olive oil
- 1 clove of garlic
- 25g butter
- 6 organic free-range eggs, preferably local
- 3 tbsp milk
- 40g slice serrano ham, optional
- 1 tbsp fresh parsley
- salt and black pepper
- Clean and roughly chop the mushrooms.
- Put a large frying pan over a medium heat and add the olive oil, and when the oil is hot, add the crushed garlic. Fry it until it begins to colour.
- Immediately, add the chopped mushrooms and stir well. Fry for around 4 minutes
- Add the sliced ham at this point, if you are using it.
- Season with salt and pepper, and put the fried mushrooms aside in a bowl.
- In the same pan, melt the butter
- Meanwhile, break the eggs with the milk, and stir until the yolks are broken; the mixture should not be well mixed.
- Add the eggs to the melted butter and stir until the eggs begin to set
- Add the mushroom mixture and the chopped parsley, and continue to stir until the eggs are as cooked as you wish them to be. The white of the egg should be set.
Serve with toast.