Enjoy this recipe hot or cold, it's the ideal dish to make with a salad for dinner then take to work for lunch the next day. The mix of wild and cultivated mushrooms give it a delicious, earthy flavour and you're likely to already have the ingredients.
- 3 tbsps of extra virgin olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp of chopped fresh thyme leaves
- 300g of mixed wild and cultivated mushrooms, such as chanterelle, portobello, shiitake and cep
- 6 eggs
- 2 tbsps of chopped fresh flat leaf parsley
- Sea salt and freshly ground black pepper
- Put 2 tbsps of of oil into a non-stick frying pan, heat gently, then add the shallots, garlic and thyme. Fry gently for 5 minutes until softened but not browned.
- Meanwhile, brush off any dirt from the mushrooms and wipe the caps. Chop or slice coarsely and add to the pan. Fry for 4-5 minutes until just starting to release their juices. Remove from the heat.
- Put the eggs into a bowl with the parsley and a little salt and pepper, whisk briefly. Add the mushroom mixture to the eggs and stir. Wipe the frying pan clean.
- Heat the remaining tablespoon of oil in the clean frying pan and pour in the egg and mushroom mixture. Cook over medium heat for 8-10 minutes until set on the bottom. Transfer the pan to a preheated grill and cook for 2-3 minutes until the top is set and spotted brown. Let cool and serve at room temperature.
Recipe courtesy of Easy Vegetarian (Ryland Peters & Small, £9.99)
Photography by Ian Wallace