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Poached eggs with grilled, marinated wild mushrooms and jamón
Serves 4 Starters and mains
Ingredients
- 200g meaty king oyster or porcini mushrooms, trimmed and wiped clean
- olive oil, to toss
- 1 garlic clove, finely chopped
- 2tsp picked rosemary leaves, chopped
- 1tbsp sweet sherry vinegar
- 1 head red chicory, stalk trimmed
- 1 head yellow/white chicory, stalk trimmed
- 1 large Baby Gem lettuce, stalk trimmed
- splash white wine vinegar
- 4 eggs
- 2tsp pine nuts, toasted
- 40g jamón Ibérico de bellota, thinly sliced
Method
To start, cut the mushrooms in half lengthways (or into smaller pieces, if they are very large) and check that they are thoroughly clean – a quick wash under cold running water is fine. Pat the mushrooms dry, season thoroughly and toss with olive oil.
Heat a ridged grill pan. Cook the mushrooms over a medium heat until they are tender and nicely charred on both sides. Transfer to a bowl and add the garlic, rosemary, sherry vinegar and a splash of olive oil. Toss the hot mushrooms to mix with the seasonings, then leave to marinate at room temperature for at least 20 minutes. (Keep the grill pan over the heat.) Meanwhile, separate the leaves of the chicory and lettuce. Put into a bowl with seasoning and some olive oil and toss together. Cook the leaves briefly on the hot grill pan to wilt and lightly char – you’ll need to do this in 2 or 3 batches. Transfer to a plate to cool.
Bring a medium pan of water to a simmer and add the white wine vinegar. Carefully slide in the eggs and cook until soft poached. Lift out with a slotted spoon and drain briefly on kitchen paper.
Divide the wilted chicory and lettuce among 4 plates. Spoon the mushrooms with some of the marinade over the chicory-lettuce mixture on each plate and place an egg on top. Finish with toasted pine nuts and slices of jamón.
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