Recipe: Crusty baked wasabi mushrooms, spinach, tomato, orange, dill and grated egg
If you don't have wasabi to hand, then you can replace it with mustard or horseradish. It's worth the effort to peel the tomatoes for this salsa, but, of course, if you're short of time you can skip this.
Serves four as a brunch dish, either warm or at room temperature
- 8 portobello mushrooms (about 600g)
- 70g butter
- 2 garlic cloves, finely chopped
- ½ tsp rosemary, finely chopped
- 1½ tsp wasabi paste (more or less to taste)
- 150g coarse white breadcrumbs (or use Japanese panko crumbs)
- 3 large tomatoes, blanched and peeled
- 2 oranges, peeled and pith removed, segments removed and any juice saved
- 3tbs dill, coarsely shredded
- 1tbs extra virgin olive oil
- 150g baby spinach or other baby salad leaf
- 4 large free-range eggs, soft boiled and peeled
Preheat the oven to 170°C. If the mushrooms have thick stalks, then cut them out and thinly slice. If they have a thick skin, you may want to peel them. Lay the mushrooms in one or two baking dishes, open side facing up. Heat the butter in a frying pan over a medium heat with the garlic, rosemary and sliced mushroom stalks (if using) and cook until the garlic turns golden, stirring frequently. Remove the pan from the heat. Mix the wasabi paste with one tablespoon of water to form a slurry and stir into the butter. Stir in the breadcrumbs thoroughly. Spoon this mixture on top of the mushrooms and bake until the crumbs are golden, about 20 minutes.
Cut the tomatoes in half crossways and squeeze out the seeds, or scoop out with a teaspoon. Cut the tomato flesh into chunks and mix with the orange segments and juice. Add the dill and olive oil, season and stir together.
To serve, divide the spinach among the plates and sit the mushrooms on top. Spoon on the tomato and orange and then grate the eggs over the top.
Recipe taken from Savour: Salads for all Seasons by Peter Gordon (reviewed here). Photography by Lisa Linder
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