Name: Crusty baked wasabi mushrooms, spinach, tomato, orange, dill and grated egg
Yield: For 4 as a brunch dish
Ingredients: 150 g (5½ oz./2½ cups fresh) coarse white breadcrumbs (or use Japanese panko crumbs); ½ tsp finely chopped rosemary; 1½ tsp wasabi paste (more or less to taste); 2 oranges, peeled and pith removed, segments removed and any juice saved; 3 tbsp coarsely shredded dill; 3 large tomatoes, blanched and peeled; 150 g (5½ oz.) baby spinach or other baby salad leaf; 4 large free-range eggs, soft boiled and peeled; 1 tbsp extra virgin olive oil; 8 portabella mushrooms (about 600 g/1 lb. 5 oz.); 2 garlic cloves, finely chopped; 70 g (2½ oz./⅓ cup) butter

Preparation info

For
4
as a brunch dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

As a child I’d only ever eaten big open field mushrooms sliced and fried in butter or grilled on the barbecue after we’d harvested them ourselves. My father, Bruce, would drive our huge caramel-brown Chevrolet Impala car slowly across various farmers’ fields and me and my siblings would lie on our bellies behind the front seat, with our heads, shoulders and arms out of the car, and pull them out of the ground. Hilarious, when I think about it – thankfully, dad was a very safe driver! If you