Waitrose and Partners
Roasted mushrooms with ginger and poached eggs

Roasted mushrooms with ginger and poached eggs

A super speedy supper that satisfies - the richness of the roasted mushrooms is gently elevated with a sweet, sour and fiery dressing. Jasmine rice can easily be swapped for another variety, such as Essential Basmati, or another grain if preferred.

0 out of 5 stars(0) Rate this recipe
VegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 700g mixed mushrooms (such as Essential Cup, chestnut, portobellini), large ones halved or quartered
  • 2 tbsp Essential Sunflower Oil
  • 120g jasmine rice
  • 1 tbsp light soy sauce
  • 15g piece ginger, peeled and very finely shredded
  • tsp Chinese rice vinegar
  • 2 tsp Essential Clear Honey
  • 1 tsp toasted sesame oil
  • 2 Essential White Eggs
  • Chopped chives, to serve


  1. Preheat the oven to 230ºC, gas mark 8. In a large roasting tin, toss the mixed mushrooms and sunflower oil together, then season and roast for 10-15 minutes, or until golden and juicy.

  2. Meanwhile, boil the rice until tender, for about 10 minutes, then drain. Combine the soy, ginger, vinegar, honey and sesame oil in a small bowl.

  3. Fill a frying pan 2/3 of the way up with water and bring to the boil. Turn the heat down and break in the eggs, then simmer for 3 minutes, or until the whites are opaque. Lift the eggs out onto kitchen paper to absorb any excess moisture. Serve the eggs and mushrooms on top of the rice, drizzled with the gingery dressing and sprinkled with chopped chives.

Cook’s tip

How do you like your eggs? Fried or boiled would also work a treat in this recipe. Or as an alternative meal, you could try using the roasted mushrooms and dressing as an omelette filling.


Typical values per serving when made using specific products in recipe


2,004kJ/ 479kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet