Baked Egg and Ink Caps

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Preparation info
  • Serves

    Two-Four

    • Difficulty

      Easy

Appears in

By Roger Phillips

Published 1986

  • About

Ingredients

  • 6 shaggy ink caps
  • 4 eggs
  • 1 clove garlic

Method

Shaggy ink caps have a very delicate flavour that benefits from a touch of garlic. Clean and chop the ink caps, discarding the stems, and fry for 2 minutes in butter. Butter four cocotte dishes, add an egg to each and then top with the half-cooked mushrooms. Flavour with pepper and salt and a tiny squeeze of fresh garlic on each. Bake in a pre-heated hot oven 200˚C (400˚F, Mark 6). The ink caps