Name: Portobello and cauliflower mushroom bake
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Ingredients: 15 g/1 tbsp freshly grated nutmeg; 200 ml/7 fl oz/scant 1 cup whole (full-fat) milk; 300 g/11 oz Jerusalem artichokes, peeled and chopped; 15 g/1 tbsp finely chopped fresh flat leaf parsley, dill and mint, plus extra leaves to garnish; ¼ black truffle, shavings to garnish (optional); 15 ml/1 tbsp toasted sesame oil; 6 quail’s eggs or 2 hen’s eggs; 2 portobello mushrooms; 100 g/3¾ oz cauliflower mushrooms, chopped; Sea salt and ground black pepper

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

A warming supper or delicious appetizer, this mix of nutty and rich Jerusalem artichokes with delicate and textured cauliflower mushrooms and flavoursome portobello mushrooms will make a cold, autumn day a lot brighter. We’ve added a bit of toasted sesame oil and nutmeg for a smoky, spicy feel, and if you can’t get hold of the elusive cauliflower mushroom, then replace with blanched and drained actual cauliflower.

Ingredients

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Ingredients

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