RECIPE BY:

Michael Weldon

INGREDIENTS :

• 1 Pack of Ainsley Harriott Wild Mushroom Couscous
• 8 medium Portobello mushrooms
• 1 brown onion
• 1 garlic clove
• 1 tbs Butter
• 2tbs Cobram Extra Virgin Light Olive Oil
• 4 thyme sprigs, leaves picked
• ½ bunch of Parsley, leaves picked
• 1 lemon, zest
• 8 eggs, poached
• Vinegar
• Sea Salt
• Black Pepper
• 160ml water
• 20g butter

METHOD :

Stuffed Mushrooms:

• Preheat oven to 200C.
• Pour packet of couscous into a bowl, and then pour 160ml of hot water over it. Add butter to make it light and fluffy. Allow to sit for 3-5 mins or until couscous grains have separated and soaked all the water.
• In a lightly oiled pan, fry garlic and onion until golden brown. Add thyme, lemon zest and roughly chopped parsley and mix through.  Season with salt and pepper.
• Once the couscous is ready, add the garlic and onion mixture and combine.
• To prepare the mushrooms for stuffing, remove stalks and align on a tray.
• Then with a spoon, fill in the natural gap of each mushroom so that it is flat and even.  Top each one with butter before putting it in the oven.
• Cook in oven for 15 mins (w fan grill on) or until golden brown

Poached Eggs:

• In a saucepan, bring water to the rolling boil and add a good splash of vinegar.
• Crack egg in a mug or teacup and give the water a good swirl before placing the egg in – the trick is to get it as close to the water as possible so it holds together.
• To serve, place two stuffed mushrooms on a plate and sit the poached eggs on top.  Finish with fresh parsley.