Earlier this summer, we worked with Cath Kidston, to craft the perfect mushroom breakfast for the press launch of their new seasons collection of colorful  mushroom inspired crockery, home-wares, knitwear and bags.  

With three delicious options on offer we served up brunch to lots of very satisfied press.

 Below are a few pictures of the collection along with the recipes for you to enjoy. 

 

Poached eggs, asparagus, oven roasted field mushrooms with Hollandaise sauce

Serves 4

Hollandaise sauce

• 2 egg yolks
• 1tbsp cider vinegar
• Juice of ½ small orange
• 500g melted butter
• Salt and pepper for seasoning

1. Whisk the yolks and vinegar in a bowl over a bain-marie (simmering water) until the yolks triple in volume and become thicker and paler in colour, being very careful not to overcook or start to scramble the eggs.
2. Remove from the heat and slowly pour about ¾ of the butter into the yolks, whisking vigorously and constantly until the sauce thickens.
3. Add the orange juice and then the remaining butter, trying to avoid adding the milk solids at the bottom of the melted butter.
4. Season and keep in a warm spot next to the stove until ready to use.

Poached eggs, blanched asparagus and roasted field mushrooms

• 8 eggs
• Vinegar (cider or white)
• 2 bunches asparagus
• 16 medium field mushrooms
• 2 cloves of garlic – sliced
• Sprig thyme
• Your choice of bread for toasting
• Salt and pepper for seasoning

1. Wash the field mushrooms and place on a baking tray with the thinly sliced garlic, thyme and season with salt and pepper. Generously cover with olive oil and bake at 180°c for 15-20 minutes.
2. Holding the asparagus spears near the end of the stalk, break off the woody ends, allowing them to snap off naturally. Lightly peel the skin from the end of the spears and blanch in boiling water for 1-1½ min. Remove the asparagus from the water with tongs.
3. Break all the eggs into a bowl. To poach the eggs, bring water to the boil and reduce to a medium simmer. Give the water a light swirl with a spoon clockwise and place eggs in water. Make sure the water continues to simmer and poach the eggs for approx 2-3 minutes, checking to see when they have reached their desired cooking point.
4. Plate the mushrooms, asparagus spears and poached eggs together and serve with toasted bread and as much or as little hollandaise sauce as you’d like.

Scrambled eggs with wild mushrooms and truffle oil
on sourdough bread with slow roasted tomatoes

Serves 4

Slow roasted tomatoes
(these can be made the day before to save time)

• 1 punnet (500g) cherry tomatoes (preferably on the vine)
• 1 tsp dried oregano
• 1 tsp Maldon sea salt
• Olive oil

1. Preheat oven 90°c
2. Wash the cherry tomatoes and place on a baking tray. Lightly sprinkle with oregano, salt and olive oil. Bake at 90°c for approx 2½ hours.

Scrambled eggs and wild mushrooms

• 8 eggs – whisked lightly
• Dash of double cream
• 200g fresh wild mushrooms – sliced
• Truffle infused olive oil
• Salt and white pepper to season

1. Fry sliced mushrooms in a good splash of truffle infused olive oil, making sure the oil is very hot.
2. Add cream and eggs on a medium to low heat, stirring the eggs constantly until they are still quite runny. Remove from heat. Continue to stir as the eggs will still cook with the leftover heat from the pan.
3. Season with salt and white pepper and serve on toasted sourdough with another splash of truffle oil over the eggs, some freshly chopped parsley and garnish with side of slow roasted tomatoes.

Welsh rarebit, wilted spinach and pan-fried chestnut mushrooms

Serves 4

 

 

Pan fried mushrooms and wilted spinach

• 200g chestnut mushrooms
• Olive oil
• Knob of butter
• Few sprigs of thyme
• Splash of white wine
• 300g bag of spinach
• Thickly sliced granary bread
• Salt and pepper for seasoning

1. Wash and quarter the mushrooms, pan fry with a good splash of olive oil, a knob of butter and few sprigs of thyme for 3-4 minutes. Add a splash of white wine and cook out on high heat for further few minutes, set aside.
2. Pan fry the spinach in a dash of olive oil and season with a little salt and pepper, set this aside for later.

Welsh Rarebit

• 50g butter
• 90g flour
• 1 egg yolk
• 500ml strong ale
• 2 tsp English/Dijon mustard
• 150g strong cheddar cheese
• Small pinch cayenne pepper
• 50ml of your preferred spicy sauce (classic Worcester or Hendersons relish for veggies)
• Your choice of bread for toasting
• Salt and pepper for seasoning

1. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the ale. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
2. Add the cheese, egg yolk, mustard, spicy sauce and cayenne pepper. Cook until the cheese melts, stirring constantly. Season with salt and pepper and set aside to cool.
3. Toast the bread until golden brown. Spread the rarebit sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Place under a hot grill for 20-30 seconds until lightly browned and bubbling.
4. Serve with wilted spinach and pan-fried mushrooms.

 

Mushrooms on Toast

Mushrooms on Toast

(Recipe by Sarah Wasserman)

Sundays are very special to all the staff at Mildreds because the restaurant is closed so we all have a guaranteed day off and what better way to enjoy it than a lie in, sunday paper and a big tasty late breakfast. This is a good brunch option because its really quick to make.

Recipe (serves 2-3):

200g Sliced mushrooms washed (closed cup, button or chestnut or a mixture)
3 Tbsp low fat creme fraiche
2 Cloves garlic finely chopped
1 Tsp wheat free flour
1 Sprig of thyme chopped
2 Tbsp chopped fresh dill
2 Tbsp olive oil 
2-4 slices of bread depending on how hungry you are

1) Warm the oil and add the garlic and thyme.  
2) Add the mushrooms and saute for about 3 minutes or until mushrooms are cooked then sprinkle over the flour and stir through.
3) Pop the bread in the toaster. Add the creme fraiche to the mushrooms and stir though. 

4) Season and add the dill. 
5) Top the bread with the mushrooms. 
6) After you eat, leave the dishes and lie on the coach.

Apple Granola and Bircher Muesli

Apple Granola and Bircher Muesli (this recipe is vegan and wheat free option)

Its the middle of British Apple season which means shops filled with my favourite apple, Cox's Orange Pippins. These tangy little apples are really the ultimate all-rounder: great for crumble, apple sauce, just the right size for putting in your coat pocket as a snack and also very good for homemade granola.

Granola is really quick and simple to make and stores very well so you can just make a big jar and work you way through it gradually. I know you can buy granola and muesli in many thousands of forms in the supermarket but this way you can make it exactly as you like it. Use this recipe as a guide but feel free to add and take away nuts of fruit, sugar or spice.

(Recipe by Sarah Wasserman)

For the muesli: 

450g Porridge Oats (Use the large oats rather than refined easy cook porridge. They are much tastier and better for you)
100g Mixed Seeds (I used a premixed pack of sunflower, hemp and pumpkin but use what you like. You can use nuts instead like chopped walnuts or pecans)
100ml sunflower oil
50g plain flour (I use wheat free but regular is fine)
3-4 tbsp Honey (for vegans use maple syrup)
3 tsp ground cinnamon
1 tsp ground ginger
2 grated cox apples (You can use any apples but try to get a nice crisp variety)
Optional- dried fruit like sultanas, dates, raisins or cranberries

Its quite simple from here.
1) Put all of this is a bowl and just toss it through with your hands.
2) Then spread it across a baking tray thinly (but don't crush it or pack it down because you want to retain the little clumps)

4) Bake in the oven for 30-45 minutes at 160c opening the oven to move the mix around every 15 minutes or so to ensure it cook evenly.
5) When its cool you can add dried fruit if you like. I find it too sweet but my husband likes it so we keep ours in a separate jar and he add his in as he goes.
6) Store in an airtight container, like a Kilner jar. At home, ours in always gone within two weeks so I'm not sure how long it keeps but I would hazard a guess that it keeps for at least a month when stored properly. 

To Make this mix into Bircher muesli

I heard on Radio Four this week that apples are better at waking you up in the morning than coffee because even though they don't contain caffeine, they contain a concentrated hit of glucose which burns slowly and keeps you going for longer. I find a good breakfast is even more essential in the winter when facing a long cold journey to work (or a chilly kitchen and a huge prep list).

For the Bircher Muesli:

Mix one grated apple (just the flesh, not the core), some yogurt (I used gooseberry in the picture, but you can use plain or whatever you prefer), a splash of orange juice and as much granola as you wish.