Quick and easy lunch or supper – I made it with wild mushrooms that were left over from another dish, but chestnut or field mushrooms would be just as nice.
knob of butter
splash of olive oil
1 clove garlic (optional), peeled and crushed
1 tbsp chopped parsley
1 tbsp cream (optional)
squeeze of lemon juice
1 slice of sourdough bread, toasted
Wipe the mushrooms if necessary, trim the bottom of the stem and slice thickly. Warm the butter and oil in a frying pan, and toss in the mushrooms. Cook for a few minutes, stirring from time to time over medium heat, add garlic if you are using and season with salt and pepper. Cook gently until the mushrooms are soft and any liquid has evaporated. Stir in the cream if using (crème fraîche good, but any type is fine), a little lemon juice and half the parsley.
Meanwhile, bring a small pan of water to a simmer (ie. bubbles should just be rising to the surface). Crack the egg and slip into the water (this is easiest if you crack the egg into a cup and then you can just slide it into the water). Turn the heat down, so that the water stays at a quiet simmer, and leave for about 3 mins until the egg white is cooked. Put the sourdough on to toast.
Butter the toast, pile the mushrooms on top. Take out the poached egg using a slotted spoon and put on top of the mushrooms. Sprinkle over the rest of the parsley and season with salt and black pepper.