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    Crimini Mushrooms with Garlic on Potato Bread

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    Crimini Mushrooms with Garlic on Potato Bread

    Garlic adds a lovely flavour to this vegetarian dish. Serve on toasted potato farls with a poached egg.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 2 tbsp olive oil
    • 2 shallots, finely chopped
    • 250g pack Waitrose Organic Crimini Mushrooms, wiped
    • 2-3 cloves garlic, crushed
    • 1 tbsp fresh lemon juice
    • ½ x 20g pack fresh flat-leaf parsley, chopped
    • 2 large free range eggs
    • 1 pack Rankin Selection 4 Irish Potato Farls
    • ½ x 15g pack fresh chives


    1. Heat the oil in a medium frying pan over a high heat. Reduce the heat slightly and add the shallots and mushrooms and fry for 6 minutes, stirring occasionally, until the mushrooms are golden. Stir in the garlic and cook for 1 minute.
    2. Add the lemon juice and season. Remove from the heat and stir in the parsley. Keep warm while you poach the eggs.
    3. Half-fill a frying pan with water, bring to a simmer and break in the eggs, one at a time. Cook the eggs for 3 minutes. Meanwhile toast the potato farls and place 2 on each plate. Top with the mushrooms, then the eggs and garnish with the chives.

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    For a light snack, serve the mushrooms on toasted ciabatta or a small baguette.


    Average user rating

    4 stars