Summery mushroom & truffled herb salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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.
