Grilled miso mushrooms with poached eggs, herbs and almonds
Teamed with poached eggs, earthy mushrooms with aromatic white miso butter make for a fantastic start to the day.
Ingredients
4 eschalots
3 tbsp shiro (white) miso
150g butter, softened
pepper and salt
8 large flat mushrooms
2 tbsp vinegar
8 free range eggs
2 tbsp chives, chopped
cup flat-leaf parsley, roughly chopped
cup basil leaves, torn
1 cup rocket
1 lemon, juiced
100ml extra virgin olive oil
cup almonds, toasted and chopped
sea salt
Method
Step 1
Finely chop one eschalot and mix with the miso and butter until smooth.
Step 2
Cut the stalk from each mushroom, smear some of the butter over the gills and season. Place under a heated grill and cook for about 10 minutes or until the mushrooms are cooked. Keep them warm while you poach the eggs.
Step 3
Place a medium-sized saucepan three-quarters filled with water on a high heat and add the vinegar. When the water boils, reduce to a simmer. Break the eggs into the simmering water and cook gently for about 1 minute.
Step 4
Lift the eggs from the water with a slotted spoon, touch them gently to check the centre is soft then rest on a tea towel to absorb the water.
Step 5
Finely slice the remaining eschalots, mix with the herbs and rocket in a small bowl and dress with lemon juice and oil.
Step 6
Place the warm mushrooms on a plate, rest the eggs next to them, sprinkle with sea salt and top with the dressed salad. Sprinkle with almonds and serve.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
