AUTUMN MUSHROOM SHAKSHUKA

As the summer turns gently into early autumn, we have only one brunch dish on our minds.

Here we’re using a mixture of large portobello mushrooms and smaller firm chestnut mushrooms. In the autumn, you could add a few foraged wild mushrooms if you can find them, though they are certainly not essential here. The creamy eggs work beautifully alongside the mushrooms in this dish, making it the ultimate comfort food.

Serves 2 – 3 
Takes 30 minutes 

INGREDIENTS

A splash of extra-virgin olive oil

1 medium onion, thinly sliced

350g of fresh, firm mushrooms

3 or 4 thyme sprigs, leaves picked

1 tablespoon chopped chives

200ml medium dry cider

250ml double cream

3 Stonegate Estate Organic eggs

Sea salt and freshly ground black pepper

METHOD

  1. Set a pan down over a high heat, add the oil, followed by the mushrooms. Season them well with salt and pepper. Toss the mushrooms round the pan and after 3-4 minutes, add the onions, sliced garlic, and thyme.

 

  1. Fry, stirring regularly, until the onion is starting to caramelise and the mushrooms are just cooked – this should take about 8-10 minutes. Pour in the cider and turn up the heat. Let the cider bubble away for a few moments.

 

  1. Stir in the cream and bring to a simmer. Allow everything to bubble away for 4-5 minutes to thicken a little. When it’s nice and thick and rich, stir in the chopped chives.

 

  1. Make three little wells in the pan in between the mushrooms and carefully crack in the eggs. Cook the eggs gently for 3-4 minutes, until the whites have just begun to set. Then, place the entire pan under the grill for 1 minute or so, just to cook the tops of the eggs. Serve straight away with toast on the side.
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