Creamy Truffle Mushrooms & Toasted Brioche
with Parmesan Fried Egg & Rocket Leaves | Serves 2
This recipe takes mushrooms on toast to another level with the addition of truffle oil and a Parmesan fried egg. Whipped up within 25 minutes, this is a quick and luxurious brunch that will have your mouth watering before the plate hits the table.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
field mushrooms
½
brown onion
2 clove
garlic
1 bag
parsley
1 packet
Light Sour Cream
(Contains Milk;)
4 slices
brioche slices
(Contains Egg, Gluten, Milk, Wheat; May be present: Lupin, Sesame, Soy, Milk, Almond, Hazelnut. )
1 bag
rocket leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 drizzle
truffle oil
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
2
eggs
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Slice field mushrooms. Thinly slice brown onion (see ingredients). Finely chop garlic and parsley.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and onion, until browned and softened, 7-8 minutes Add garlic and cook until fragrant, 1 minute. Remove from heat and stir through parsley and sour cream. Season generously with salt and pepper. Transfer to a bowl and cover to keep warm.
Wipe out pan and return to medium-high heat with a drizzle of olive oil and 1/2 the butter. Crack eggs into pan and top with grated Parmesan cheese. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.
While the eggs are frying , toast or grill brioche slices to your liking. Spread brioche with the remaining butter.
TIP: Brioche is sweet and may burn easily, so keep on eye on it!
In a medium bowl, combine a drizzle of balsamic vinegar, olive oil and season with salt and pepper. Add rocket leaves and toss to coat.
Divide brioche between plates and top with creamy mushrooms and Parmesan fried egg. Serve with rocket leaves sprinkled with flaked almonds. Drizzle with some truffle oil.
TIP: Truffle has a strong flavour, add more or less depending on your taste!