A perfect brunch dish with a touch of decadence
This buttery porcini with fried eggs recipe is from the lovely Mezcla Cookbook by Ixta Belfrage.
It’s worth checking this book out.
And no, I’ve not been asked to push this book, it’s just a lovely cookbook.
- Prep Time: 20 mins but that’s just soaking the dried porcini mushrooms
- Cook Time: 5 mins
- Serves: 2 – 3
- Difficulty: easy
- Ideal for: breakfast, brunch, light midweek lunch or supper
What are porcini mushrooms?
Sold both fresh and dried, these delicious mushrooms (also known as king bolete or cèpe in French) are cultivated in Europe, North America, and parts of Asia.
They grow in pine forests at the base of trees.
Fresh porcini is amazing sautéed and eaten on buttery sourdough.
Or added to risotto and pasta.
Dried porcini adds a rich flavour to broths and stews.
But as with this recipe, can also be rehydrated and used as part of the star of the dish.
What do porcini mushrooms taste like?
Nutty and earthy with a meatiness in flavour and texture.
The fresh mushrooms have a tender, meaty texture when cooked.
And dried porcini add a deep, mushroom flavour and, once rehydrated, have a slightly chewy texture.
How to cook with porcini mushrooms
To prepare dried porcini, pour just enough hot water to cover for 20 minutes or until they’ve softened and expanded.
Then drain them (and you can reserve the liquid for use as broth in a soup or risotto).
Buttery porcini with fried eggs recipe
Ingredients
- Parmesan cheese
- chives
- lemons
- parsley
- eggs
- dried porcini mushrooms
- unsalted butter
Method
- Cover the dried porcini with boiling water and leave to soak for 20 mins. Drain and rinse the porcini well, then pat dry.
- Into a non-stick frying pan (with a lid), add the oil, butter, herbs, black pepper and salt, over medium heat. Let the butter melt, then add the porcini and stir for a couple of minutes.
- Crack the eggs into the pan, lower the heat and put the lid on and cook until the eggs are set (approx.. 3 – 4 mins).
- Sprinkle the eggs with a little sea salt, grated lemon zest and a good squeeze of lemon juice, along with some grated parmesan and chilli flakes.
- Serve.
For another great brunch dish, check out Shakshuka.
Recipe by: Mezcla Cookbook by Ixta Belfrage.
Reference: TheSpruceEats