Gordon Ramsay Ingredients 3 tbsp olive oil 200g button mushrooms , sliced 1 garlic clove, lightly crushed 1 sprig thyme 150ml sherry 1 tbsp balsamic vinegar 150ml beef stock stock 2 tbsp crème fraîche 1 tbsp dijon mustard 2 tbsp chopped flatleaf parsley Method Heat the oil in a sauce pan and fry the mushrooms with the garlic and thyme, stirring until softened. Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins. Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley. Will HE make it again? YES. cause SHE loves the mushrooms.
Recipe adapted from realfunfood Ingredients 5 mushrooms 4 eggs 4 tbsp fresh herbs ( i used thyme) milk Method Preheat oven to 180 degrees C. Take mushrooms and scoop out the stems and as much of the inside as possible. Put the caps on a greased foil line baking tray so they can be filled. Chop up 4 of the stems to put in the egg mixture for extra texture. Crack egg into a bowl and mix herbs into the egg. Add the chopped stems and a dash of milk and mix again. Then pour carefully into the caps Top with mozzarella cheese and pop in the oven for about 25 minutes or until the top of the eggs are no longer runny. Once they are done, top with a stalk of fresh thyme for garnish. Makes 5 Will THEY make it again? YES
Recipe adapted from Woolworths fresh Ingredients 1 sheet butter puff pastry. thawed olive oil 1/3 cup mozzarella cheese, shredded 1 slice honey leg ham, cut into 3cm strips 2 button mushrooms, sliced 4 eggs 4 cherry tomatoes, halved Method Preheat oven to 180 degrees C. Grease muffins tray with olive oil. Cut each pastry sheets into quarters, Place pastry into muffin cups, pressing down lightly. Sprinkle 2 teaspoon of cheese into each cup, add a few slices of ham and mushroom. Crack an egg into each muffin cup, top with tomato. Sprinkle the remaining cheese on top. Bake for 25 minutes or until egg have set. Serve while still warm Will THEY make it again? YES. since it’s SO EASY