Creamy Truffle Mushrooms & Toasted Brioche

Name: Creamy Truffle Mushrooms & Toasted Brioche with Parmesan Fried Egg & Rocket Leaves | Serves 2
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 field mushrooms; ½ brown onion; 2 clove garlic; 1 bag parsley; 1 packet Light Sour Cream; 30 g butter; 2 eggs; 4 slices brioche slices; drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet flaked almonds; 1 drizzle truffle oil; 1 packet grated Parmesan cheese

with Parmesan Fried Egg & Rocket Leaves | Serves 2

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This recipe takes mushrooms on toast to another level with the addition of truffle oil and a Parmesan fried egg. Whipped up within 25 minutes, this is a quick and luxurious brunch that will have your mouth watering before the plate hits the table.

Allergens:

Milk

•Eggs

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

field mushrooms

brown onion

2 clove

garlic

1 bag

parsley

1 packet

Light Sour Cream

(Contains: Milk;)

4 slices

brioche slices

(Contains: Eggs, Gluten, Milk, Wheat; May be present: Lupin, Sesame, Soy, Milk, Almond, Hazelnut.)

1 bag

rocket leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 drizzle

truffle oil

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

eggs

(Contains: Eggs;)

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2516 kJ

Fat40.1 g

of which saturates20.3 g

Carbohydrate36.3 g

of which sugars14.2 g

Protein23.7 g

Sodium580 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

Slice field mushrooms. Thinly slice brown onion (see ingredients). Finely chop garlic and parsley.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and onion, until browned and softened, 7-8 minutes Add garlic and cook until fragrant, 1 minute. Remove from heat and stir through parsley and sour cream. Season generously with salt and pepper. Transfer to a bowl and cover to keep warm.

Wipe out pan and return to medium-high heat with a drizzle of olive oil and 1/2 the butter. Crack eggs into pan and top with grated Parmesan cheese. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.

TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.

While the eggs are frying , toast or grill brioche slices to your liking. Spread brioche with the remaining butter.

TIP: Brioche is sweet and may burn easily, so keep on eye on it!

In a medium bowl, combine a drizzle of balsamic vinegar, olive oil and season with salt and pepper. Add rocket leaves and toss to coat.

Divide brioche between plates and top with creamy mushrooms and Parmesan fried egg. Serve with rocket leaves sprinkled with flaked almonds. Drizzle with some truffle oil.

TIP: Truffle has a strong flavour, add more or less depending on your taste!