Slow Roasted Forest Mushrooms with Goats Cheese, Basil Pesto and Poached Eggs

Slow Roasted Forest Mushrooms with Goats Cheese, Basil Pesto and Poached Eggs

Created by Trent Whelan, Executive Chef Novotel Melbourne South Wharf and Mr Carpano Dining + Bar.

Time

20 Minutes

Difficulty

Ingredients

For 1 people

  • 1 Slice of organic sourdough, toasted
  • 2 Field mushrooms
  • 2 Oyster mushrooms
  • 2 tablespoon(s) Olive oil for roasting
  • 1 Cloves of Australian garlic, minced
  • 0.25 handful(s) Enoki mushroom
  • 2 tablespoon(s) Oilve oil for frying
  • 2 Free range eggs
  • 1 dash(es) White vinegar for poaching
  • 30 mL Basil pesto
  • 40 grams Yarra Valley black savourine goats cheese
  • 1 handful(s) Flowerdale Farm Petite Red Vein Sorrel Foliette
  • 1 handful(s) Flowerdale Farm Microgreen Lemon Balm
  • 1 Flowerdale Farm Viola Edible Flowers
  • 1 pinch(es) Sea salt and freshly ground black pepper

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Preheat oven to 200°C. Place the field and oyster mushrooms gills up on a baking tray. Drizzle with olive oil and minced garlic and season with sea salt and freshly ground black pepper. Roast in the oven for approximately 15 minutes or until tender.
  2. Heat 2 tablespoons of olive oil in a frypan, add enoki mushrooms gently fried till crispy.
  3. Bring a saucepan of water to the boil. Add a splash of white vinegar and poach 2 eggs to your liking.
  4. To Serve: Place a slice of toasted sourdough on plate and layer with 2 field mushrooms, 2 oyster mushrooms, poached eggs and fried enoki mushrooms. Drizzle basil pesto around the plate and spoon on goats cheese. Garnish with Flowerdale Farm Petite Red Vein Sorrel Foliette, Microgreen Lemon Balm and Viola Edible Flowers.