Roasted mushrooms with ginger and poached eggs

Name: Roasted mushrooms with ginger and poached eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 700 g mixed mushrooms (such as Essential Cup, chestnut, portobellini), large ones halved or quartered; 2 tbsp Essential Sunflower Oil; 120 g jasmine rice; 1 tbsp light soy sauce; 15 g piece ginger, peeled and very finely shredded; 2½ tsp Chinese rice vinegar; 2 tsp Essential Clear Honey; 1 tsp toasted sesame oil; 2 Essential White Eggs; Chopped chives, to serve

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.

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VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves2
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
2½ tsp Chinese rice vinegar
2 tsp Essential Clear Honey
1 tsp toasted sesame oil
2 Essential White Eggs
Chopped chives, to serve

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.
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.
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