15 Apr Mel’s Mushroom Brunch
In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.
This dish was created within our New Forest Mushrooms Collection.
MUSHROOM BRUNCH
MEL LIGHTFOOT #eatsouth
This brunch recipe comes from Miriam Nice from BBC Good Food. The smells while it was cooking were divine! Served with a glass of Prosecco – well it is the weekend.
INGREDIENTS
- 250g mushrooms
- 1 garlic clove (we used Isle of Wight Wonky)
- 1 tbsp olive oil
- 160g bag kale
- 4 eggs
METHOD
Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.
Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with bread.
Mel’s notes
No idea what to do with some of the mushrooms so they all had a good wash and any chunky stalls removed.
Beautiful abundance of colour and wish you could capture the smells when cooking! I’m not usually a fan of kale and prefer spinach but it was delicious too. We used IOW garlic too in the recipe.
The amount of mushrooms was probably double the recipe and I didn’t use all the kale but we preferred that. Eggs a presentation faux pax but the taste was there!!
I chose this recipe because I bloomin’ love mushrooms and I wanted to taste these weird and wonderful ones!
Would definitely recommend this, not just for the ease of cooking, but for the wonderful taste of the mushrooms 😊 can we buy these anywhere other than driving to the New Forest? No probs if not, it’ll be an excuse for a forest dog walk sometime when we are allowed!
