Summery mushroom & truffled herb salad

Summery mushroom & truffled herb salad

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(1 ratings)

Prep: 20 mins Cook: 20 mins


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

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal343
  • fat24g
  • saturates4g
  • carbs18g
  • sugars1g
  • fibre5g
  • protein14g
  • salt0.53g
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  • 1 tbsp white wine vinegar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 thin slices sourdough bread
  • 2 garlic cloves, 1 whole, 1 finely chopped
  • 300g oyster and shiitake mushroom
  • 200g podded broad bean, shelled
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • large handful mixed, soft herb, such as chervil, parsley, basil, chives and tarragon
  • 2 tbsp truffle oil


  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.

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