Mushroom and Egg Savoury Recipe

mushroom and egg savoury

A vegetarian main course meal that serves 4 when accompanied with fried potatoes.

Ingredients for Mushroom and Egg Savoury:

  • 8 oz (259 g) mushrooms
  • 4 tablespoons milk
  • 6 medium free range eggs
  • 2 level tablespoons parsley
  • ½ teaspoon salt
  • 2 large tomatoes – sliced
  • 4 oz (100 g) crumbled Lancashire or Cheshire cheese

Method for Mushroom and Egg Savoury:

  1. Wash and dry the mushrooms. Peel if you prefer. Leave the stalks in unless too long.
  2. Arrange in a frying pan and pour in the milk.
  3. Bring just to the boil and remove from the heat.
  4. Transfer the mushrooms into a 1 pint (½ litre) buttered heatproof dish.
  5. Beat the eggs into the mushroom liquor and add parsley and salt.
  6. Return to the heat and scramble lightly until creamy.
  7. Spoon over the mushrooms. Top with slices of tomato.
  8. Sprinkle thickly with the crumbled cheese.
  9. Brown under a hot grill.
Posted in Vegetable Recipes, Recipes using Herbs, Vegetarian Recipes, Parsley, Mushrooms

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