Baked Egg And Ink Caps
- 6 ink cap mushrooms
- 4 eggs
- 1 garlic clove
- Salt to taste
- Freshly-ground black pepper to taste
- Butter as needed
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.