Let us know you agree to cookies

We use cookies to give you the best online experience. Please let us know if you agree to all of these cookies.

MENU

Mushroom Scotch Eggs

21/06/19

This recipe was kindly donated by Freddie Duff of Duffs Diner.

Ingredients (makes 12)

1kg mushrooms
2tbsp butter
2 shallots
2 garlic cloves
3 slices white bread
12 quail eggs
500g panko breadcrumbs
3 medium eggs
200g plain flour
Salt/pepper for seasoning 

Method

  1. Finely chop the shallots & garlic.
  2.  Heat the butter in a frying pan and fry off the shallots and garlic for three minutes.
  3. Quarter mushrooms and add them to the pan, season with salt and pepper.
  4. Reduce the heat and cook mushrooms until all water has evaporated.
  5. In a food processor, blend up the contents of the pan until it is of paste consistency.
  6. If the mixture is still wet, add one slice of white bread at a time until you can handle the mushroom duxelles sufficiently.
  7. Next, soft boil your quail eggs for two minutes maximum and plunge straight into iced water.
  8. Peel eggs and set aside.
  9. Weigh out mushroom duxelles into 30g balls and pat out the mushroom ball in your hand.
  10. Place the egg in the middle and bring up the sides to cover the egg.
  11. Set up one bowl of season flour, one bowl of egg mixture whisked and one bowl of panko breadcrumbs.
  12. Then, one at a time, cover the mushroom balls in flour, place in to the egg and then breadcrumbs then back in to the egg and breadcrumbs again.
  13. Repeat process until you have finished all the eggs.
  14. Deep fry at 180 degrees until golden brown.
  15. Cut in half and enjoy at your Big Chailey Picnic!
Donate Now