- • BroccoCress 1 punnet • Mustard Cress 2 punnets • Flat mushrooms 16 pieces • Medium eggs 4 pieces • Cider vinegar 2 tbsp • Water 750ml • BroccoCress sauce 250ml • White ground pepper 1 pinch • Black cracked pepper 1 pinch • Ground nutmeg
“Mac” Mushroom
Ingredients
BroccoCress sauce
- • BroccoCress 2 punnets • Milk 250ml • Butter 30gr • Flour 30gr • Grated mature cheddar cheese 30gr • Salt 1 pinch
Method
• Cook the flat mushrooms in the oven with a drizzle of olive oil.
• Make a duxelles with 6 mushrooms and season.
• Cut another 2 cooked mushrooms into fine slices.
• Poach the eggs in boiling water with the vinegar.
• Plate up with the remaining whole mushrooms using the poached eggs, the duxelles, the broccoCress sauce and the cresses.
BroccoCress sauce
• Bring the milk to simmer.
• Make a roux with the flour and the butter and add the hot milk.
• Whisk well and incorporate the grated cheese and the salt.
• Pass the sauce through. a fine sieve and mix in the freshly cut BroccoCress.
• Serve immediately.
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