Wild mushrooms with spring garlic, creme fraiche and fried egg. With a fried egg, because everything tastes better with an egg on top.
This is what I found at Tesco yesterday, wild mushrooms. Tiny, earthy, full on flavour. The mighty mousseron mushroom. Priced at £1,25 per 100g, or was it £1,50, not the cheapest but not as expensive either.
Enough for a great meal, I made them quick, under 10 minutes, and preserved the taste and texture of the wild mushrooms in the dish.
- 100g wild mushrooms
- 1 green garlic top, or 1 clove of garlic
- 1 egg
- 1 table spoon creme fraiche
- fresh parsley
- salt, pepper, olive oil or butter
In a pan heat well a drop of oil (or a knob of butter if you prefer) and flash fry the chopped garlic for no more than 30 seconds. Add the wild mushrooms, stir well, put in a pinch of salt and pepper.
Fry them for a couple of minutes, and add a small spoon of creme fraiche at the end, mix well. Add the chopped parsley to finish.
Serve with fried toast, fried bread with olive oil or just a fresh baguette, and as I said, it works well with a fried egg on top.