St George’s mushrooms recipe, with sherry sauce and fried duck egg.
It’s May, and the May mushroom, the St George’s mushroom is in season. I found mine at the supermarket, 100g / £2,00 so as always, I can’t resist them. A steal. Here’s a simple recipe, using wild mushrooms, but like my previous recipes, this one can’t just be mushrooms on toast. Not that there’s anything wrong with that.
- 100g St George's mushrooms
- 1 duck egg (or hen)
- 2 spring onions
- 1 sprig green garlic (1 garlic clove)
- 25ml olive oil
- 25g cold butter
- 25ml dry sherry
- salt & pepper
- fresh parsley and wild garlic flowers (optional)
Clean the St George’s mushrooms (don’t wash them) with a damp cloth and maybe a brush to remove any dirt. Chop the spring garlic, or the garlic clove. Prep, done.
Heat the olive oil in a pan and add the spring onions (whole, trimmed), cook for a few minutes to catch on some colour, remove and keep aside. In the same pan, add the garlic, cook for 30 seconds. Place the mushrooms in the pan, stir and let them sweat for 2-3 minutes.
Pour in the sherry (small glass of white wine can also work here), add about 50ml of water. Season with salt and pepper to taste. Cook the mushrooms for 6-7 minutes until just soften. Make sure the butter is cold, and add to the pan to emulsify and make the sauce.
Fry the duck egg to your liking. I made mine in a small (1 egg) pan, with a few drops of oil, fried for 2 minutes, then covered with a small plate and left (off the heat) for another 3 minutes.
Serve with chopped fresh parsley over the top, and if available, wild garlic (or ramsons) flowers.