Chimichurri Mushrooms with Poached Eggs | Abel & Cole
Chimichurri Mushrooms with Poached Eggs
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Chim-chim-cher-ee chimichurri is an Argentinian herb sauce made with parsley and oregano. We’re serving it with meaty mushrooms and perfectly poached eggs.
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Ingredients you'll need
Recipe Ingredients Image
  • A handful of flat leaf parsley
  • 1 tsp dried oregano
  • A pinch of dried chilli flakes
  • 2 tbsp red wine vinegar
  • A 200g punnet of portobello mushrooms
  • A 400g punnet of chestnut mushrooms
  • 2 handfuls of peppery salad mix
  • 4 eggs
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • A couple of small bowls
  • Frying pan
  • Deep wide pan with a lid
Step by step this way
  • 1.

    Finely chop the parsley leaves and stalks. Put in a bowl with 1 tsp dried oregano.

  • 2.

    Add a pinch of dried chilli flakes to the bowl with 2 tbsp vinegar. Season with salt and pepper. Stir and taste. Adjust the seasoning and set aside.

  • 3.

    Halve, quarter or finely slice the mushrooms, depending on how big they are. You want them to be roughly the same size.

  • 4.

    Arrange the salad leaves on 2 plates.

  • 5.

    Warm 1 tbsp oil in a frying pan. Add the mushrooms. Season with salt and pepper. Stir and fry over a medium heat for 5-8 mins till the mushrooms are golden and juicy looking.

  • 6.

    While the mushrooms cook, fill a deep wide pan with boiling water and bring to the boil. Turn the heat down so it’s simmering – just a few bubbles rising up. Crack the eggs into cups or bowls, then gently slide them into the pan.

  • 7.

    Pop a lid on the pan. Gently simmer the eggs for 2-5 mins, depending on how you want your yolk set.

  • 8.

    Divide the mushrooms between the 2 plates. Lift the eggs out of the water. Pop them on top of the mushrooms. Drizzle over the chimichurri sauce. Serve straight away.

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