If you’re looking for recipes to change up your breakfasts at home, your oven is a great place to bring new flavours to the breakfast table. These roast garlic mushrooms with parsley and eggs are a unique take on the classic Shakshouka that bakes eggs in a mushroom mixture instead of tomato. Any mushroom will work, but exotic mushrooms like shitake, oyster, or chanterelles can take breakfast to a another level. This breakfast also pairs great with locally-baked sourdough bread from a Saturday morning market.
Ingredients
8 large flat mushrooms
2 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
A knob of unsalted butter
4 medium eggs
A small bunch of flat-leaf parsley, leaves picked and roughly chopped
Sea salt and black pepper
Buttered sourdough to serve
Method
Preheat the oven to 220℃/210℃/Gas 7
Cut the mushroom into 1cm thick slices. Place them in a medium baking dish with the chopped garlic and extra virgin olive oil and tumble together. (Don’t be tempted to add salt at this stage as this would make the mushrooms tough). Bake in the oven for 10 minutes.
Remove the dish from the oven, add the knob of butter, and stir gently. Return to the oven for 3-5 minutes until the mushrooms are nice and soft. Take out of the oven, season with salt and pepper and toss through the parsley.
Using the back of a spoon, make 4 hollows in the baked mushrooms and crack the eggs into these. Season the eggs with salt and pepper. Place the dish back in the oven for 4-6 minutes until the whites of the eggs are set, but the yolks are still runny. Check them often to make sure the yolks don’t firm up, unless that’s how you like them!
Serve the mushrooms and eggs with warm sourdough... anad a smile.
Swaps
Use any variety of mushroom you like. Try replacing the chopped parsley with tarragon or snipped chives. And if you’re not a fan of eggs, replace them with a ball of mozzarella — thickly sliced and cooked on top of the mushrooms until creamy and stringy.
This recipe originally appears in River Cottage Great Roasts Hardcover by Gelf Alderson.
