Herb Salad with Oyster Mushrooms and Poached Eggs


Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is the ideal beginning to an elaborate meal because the separate parts can be made in advance and then assembled just before you are ready to eat.


  • 3 teaspoons sherry vinegar
  • 1 teaspoon lemon juice
  • 1 garlic clove, crushed
  • 6 tablespoons each olive oil and sunflower oil
  • salt to taste
  • 350 g/¾ lb oyster or button mushrooms
  • ½ lemon
  • mixed salad greens, washed and dried (choose from lamb’s lettuce, young spinach leaves, watercress, curly endive, chervil, continental parsley, chives, or sorrel)
  • 6 poached eggs
  • 1 bunch fresh coriander, chopped
  • 1 teaspoon sweet paprika


    Mix the first 3 ingredients with 2 tablespoons of each oil to make a dressing and set it aside. Trim the mushrooms and rub clean with half a lemon. Keep oyster mushrooms whole or halved, but slice button mushrooms finely. Heat 2 tablespoons of each oil until smoking, and fry the mushrooms until brown. Set aside in the pan. Just before serving, toss the greens with the dressing and put a generous handful on six plates. Reheat the mushrooms briskly. Heat the remaining oil, fry the coriander until it sizzles, then add the paprika. Scatter the mushrooms over each salad and place a poached egg in the middle. Pour some of the coriander mixture over each egg and serve at once.