Creamy Mushrooms on Sourdough
with Parsley, Feta and Walnuts (Eggs not included)
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Portobello Mushrooms
1
Flat Leaf Parsley
1
Garlic Clove
120
Sliced Mushrooms
75
Creme Fraiche
(Contains Milk)
15
Mushroom Broth Paste
5
Vegetable Stock Paste
1
Mini Sourdough Cob
100
Feta Cheese
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
2
Egg
Nutritional information
Utensils
Instructions
Slice the Portobello mushrooms into 1/2 cm slices, then chop into thirds. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan. Once hot, add the Portobello and sliced mushrooms and cook, stirring occasionally, until browned and tender, 4-5 mins. Add the garlic, stir-fry for a further 1 min.
Stir the creme fraiche, mushroom broth paste, veg stock paste (see ingredients for amount), half of the parsley and some black pepper (to your liking) through the mushrooms. Then remove from the heat.
Meanwhile, heat a medium frying pan with a drizzle of oil on medium-high heat. Once the oil is nice and hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.
Slice the sourdough (2 per person) and toast them to your liking. Crumble the feta and roughly chop the walnuts.
Reheat your mushrooms if necessary. Share the toasted sourdough between your plates and drizzle over some olive oil. Top with the mushrooms and a sprinkle of feta. Pop a fried egg on top, and scatter over the walnuts and remaining parsley. Enjoy!
