The BBC Good Food logo
Summery mushroom & truffled herb salad

Summery mushroom & truffled herb salad

A star rating of 4 out of 5.1 ratingRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal343
fat24g
saturates4g
carbs18g
sugars1g
fibre5g
protein14g
low insalt0.53g
Advertisement

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 mushroom
  • 200g podded broad bean , shelled
  • juice 1 lemon
  • large handful mixed, soft herb , such as chervil, parsley, basil, chives and tarragon
  • 2 tbsp truffle oil

Method

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content