Mushroom Scotch Eggs

 

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Mushroom Scotch Eggs

Makes 4

 

Ingredients

4 medium eggs, plus 1 beaten egg

250g mix of Button and Portabellini mushrooms

150g mix of floury potato, carrot and celery, simmered until tender in vegetable stock

2tsp fresh thyme leaves

2tbsp chopped fresh parsley

2tbsp flour

125g breadcrumbs or panko

veg oil, for deep-frying

chutney, to serve

 

Method

1 Put the 4 eggs in a pot of cold water, bring to the boil; simmer for 9 minutes. Cool under cold running water, then peel carefully.

2 Blitz the mushrooms and veggies with the thyme and parsley in a food processor; season well. Divide into 4 equal portions and flatten out into oval shapes at least double the size of the eggs on 4 pieces of cling film.

3 Put the flour onto a plate, season and dust the eggs, then wrap each egg in the mushroom mix, making sure it is well covered. Smooth. Remove the cling film.

4 Dip in the beaten egg and roll in the breadcrumbs.

5 Meanwhile, heat the oil in a deep saucepan until a cube of bread turns brown when dropped in. Carefully lower in each Scotch egg and fry for 6 minutes, until golden and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Cool, halve and serve with chutney.