GooD timeS good food
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mUShroom hUNt meNU
Serves 4
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field mushrooms with pancetta & fried eggs
n

mushroom risotto
n

focaccia with truffle oil
n

roast quail with boletus mushrooms
n

baked ricotta with mushrooms,
spinach & olives
n wild mushroom & marsala parcels
FielD musHrooms witH Pancetta
& FrieD eGGs Serves 4
of all the wild mushrooms, the ‘field’ variety most resembles the regular
cultivated mushrooms you buy in the supermarket but with more flavour.
this dish is perfect for a relaxed weekend brunch.
5 tbsps mild olive oil roughly chopped
1 00g cubed or sliced pancetta 500g field mushrooms, sliced
75g coarse breadcrumbs salt and freshly ground black pepper
1 tsp mild paprika 4 organic eggs
leaves from 1 large rosemary sprig, small handful parsley leaves, torn
1 Heat 2 tbsps of the olive oil in a frying pan and gently fry the
pancetta until golden and crisp. drain to a plate. add the breadcrumbs
to the pan with the paprika and rosemary, and gently fry for a further
2 minutes until crisp. drain to the plate.
2 add a further 2 tbsps oil to the pan and fry the mushrooms with a
little salt and pepper until browned and all the moisture has evaporated.
return the pancetta and crumbs to the pan, and mix together over the
heat for a minute to warm through. Pile on to plates and keep warm.
3 Heat the remaining 1 tbsp oil in the pan and gently fry the eggs
until lightly cooked. serve over the mushroom mixture, scatter with
parsley and season to taste.4
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