Menu Enter a recipe name, ingredient, keyword...

Baked Egg And Ink Caps

By

Rate this recipe 0/5 (0 Votes)
Baked Egg And Ink Caps 0 Picture

Ingredients

  • 6 ink cap mushrooms
  • 4 eggs
  • 1 garlic clove
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Butter as needed

Details

Servings 2

Preparation

Step 1

Clean and chop the ink caps, discarding the stems, and fry for two minutes in butter. Butter four cocotte dishes, add an egg to each and then top with the half-cooked mushrooms. Flavour with pepper and salt and a tiny squeeze of fresh garlic on each. Bake in a pre-heated 400 degree oven.

This recipe yields 2 to 4 servings.

Shaggy ink caps have a very delicate flavour that benefits from a touch of garlic.

Review this recipe