Summery mushroom & truffled herb salad
Serves 4
Easy
Prep:
Cook:
A drizzle of truffle oil turns mushrooms on toast into an elegant starter, says associate food editor Barney Desmazery
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- 1 tbsp white wine vinegar
- 4 eggs
- 4 tbsp olive oil
- 4 thin slices sourdough bread
- 2 garlic cloves1 whole, 1 finely chopped
- 300g oyster and shiitake mushroom
- 200g podded broad beanshelled
- juice 1 lemon
- large handful mixed, soft herbsuch as chervil, parsley, basil, chives and tarragon
- 2 tbsp truffle oil
Nutrition: per serving
- kcal343
- fat24g
- saturates4g
- carbs18g
- sugars1g
- fibre5g
- protein14g
- salt0.53glow
Method
step 1
Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.
step 2
Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.
step 3
To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.
