Gia's Mushrooms and Egg

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant vegetarian dish of wild mushrooms and egg is a celebration of earthy, woodland flavours. By roasting a mixture of field mushrooms and seasonal wild varieties like chanterelles in a garlic-infused butter, you create a rich, savoury base that perfectly complements a soft-yolk egg. The addition of fresh aromatic herbs and a hint of green chilli provides a bright lift, making it a sophisticated yet simple choice for a weekend breakfast or a light midweek supper.

Technically simple to prepare, this one-pan meal is as versatile as it is comforting. Use rosemary during the colder months for an autumnal depth, or switch to tarragon in the summer for a sweet, aniseed finish. Served straight from the oven in a cast-iron frying pan, it makes a beautiful centrepiece for a rustic brunch, especially when paired with thick slices of toasted sourdough.

Ingredients for Gia's Mushrooms and Egg

3 matskedar osaltat smör
1 matsked olivolja
2 garlic cloves, sliced
2 field mushrooms, brushed clean
200g (200 g) wild mushrooms, such as black trumpet mushrooms or chanterelles, brushed clean
1 egg
1 green chilli, thinly sliced (keep the seeds if you like heat)
A few sprigs of rosemary in winter or tarragon in summer
Sea salt flakes and freshly ground black pepper

How to make Gia's Mushrooms and Egg

Preheat the oven to 177°C (180°C).

Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top. Add the garlic and let it sizzle for a moment, just enough to release its aroma, then add all the mushrooms and spoon the sizzling fat over to cover them. Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat, shaking from time to time, until the mushrooms have softened, about 5 minutes.

Crack the egg into the middle of the dish or pan and sprinkle with the chilli, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5–10 minutes.

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