Summery mushroom & truffled herb salad

Summery mushroom & truffled herb salad

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A drizzle of truffle oil turns mushrooms on toast into an elegant starter, says associate food editor Barney Desmazery

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
343
protein
14g
carbs
18g
fat
24g
saturates
4g
fibre
5g
sugar
1g
salt
0.53g

Ingredients

  • 1 tbsp white wine vinegar
  • 4 eggs
  • 4 tbsp olive oil
  • 4 thin slices sourdough bread
  • 2 garlic cloves, 1 whole, 1 finely chopped
  • 300g oyster and shiitake mushrooms
  • 200g podded broad beans, shelled
  • juice 1 lemon
  • large handful mixed, soft herb, such as chervil, parsley, basil, chives and tarragon
  • 2 tbsp truffle oil

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Method

  1. Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.
  2. Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.
  3. To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.

Recipe from Good Food magazine, July 2008

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