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    Baked mushrooms

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    Baked mushrooms

    Simple but tasty with chillies, garlic and thyme.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 500g chestnut mushrooms, quartered
    • 4 tbsp frozen Cooks’ Ingredients chopped shallots
    • 1 tsp cumin seeds
    • ½ tsp crushed chillies
    • 2 garlic cloves, finely chopped
    • 2 tbsp thyme leaves
    • 1 tbsp crème fraîche
    • 4 essential Waitrose free range eggs
    • 1 tbsp Cooks’ Ingredients toasted pine nuts


    1. Preheat the oven to 220C, gas mark 7. Heat the oil in a large frying pan and sauté the mushrooms and shallots for 4 minutes. Add the cumin seeds and chillies, and fry for a further minute, until the mushrooms soften and start to take on colour.
    2. Transfer the mushrooms and shallots to an ovenproof dish, and mix in the garlic, thyme and crème fraîche. Season, then crack the eggs on top of the mushroom mixture.
    3. Bake in the oven for 8–10 minutes, or until the eggs are cooked. Scatter with the toasted pine nuts and serve with crusty or garlic bread.

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    Drinks recommendation

    The earthy notes of this elegant Pinot Noir complement the distinctive flavour of the mushrooms, while it’s red berry fruit flavours bring the whole meal together perfectly.
    Bouchard Aîné et Fils, Red Burgundy 2007/08 France 39726


    Average user rating

    3 stars