Name: Summery mushroom & truffled herb salad
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 1 tbsp white wine vinegar; 4 eggs; 4 tbsp olive oil; 4 thin slices sourdough bread; 2 garlic cloves 1 whole, 1 finely chopped; 300g oyster and shiitake mushroom; 200g podded broad bean shelled; juice 1 lemon; large handful mixed, soft herb such as chervil, parsley, basil, chives and tarragon; 2 tbsp truffle oil

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Summery mushroom & truffled herb salad

Summery mushroom & truffled herb salad

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.1 ratingRate

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A drizzle of truffle oil turns mushrooms on toast into an elegant starter, says associate food editor Barney Desmazery

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp white wine vinegar
4 eggs
4 tbsp olive oil
4 thin slices sourdough bread
2 garlic cloves

1 whole, 1 finely chopped
300g oyster and shiitake mushroom
200g podded broad bean

shelled
juice 1 lemon
large handful mixed, soft herb

such as chervil, parsley, basil, chives and tarragon
2 tbsp truffle oil

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Nutrition: per serving

kcal343
fat24g
saturates4g
carbs18g
sugars1g
fibre5g
protein14g
salt0.53g

low

Method

step 1

Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.
step 2

Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.
step 3

To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.

Recipe from Good Food magazine, July 2008

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A star rating of 4 out of 5.1 rating

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