• 200g mixed wild mushrooms, cleaned 
  • 40g  butter
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • finely chopped to make 1 tbsp  flat-leaf parsley
  • 14 brussels sprouts
  • olive oil
  • 4 duck eggs
  • 3 pickled walnuts, puréed or sliced
  • truffle or truffle oil


  • STEP 1

    Halve and large mushrooms. Heat a frying pan and add half the butter. When it’s foaming and almost brown, add the mushrooms and fry for 3 minutes, then add the shallots and garlic and fry for a further 2 minutes. Season, add the parsley and remove from the heat.

  • STEP 2

    Cut all the sprouts but 2 into quarters. Heat a splash of olive oil in another frying pan, add the quartered sprouts and fry for 8-10 minutes, or until golden. Season. Peel away the layers of the 2 raw sprouts so they look like salad leaves, and set aside.

  • STEP 3

    When you’re ready to serve, gently reheat the mushrooms and fried sprouts, and heat another frying pan for the eggs. Add the remaining butter and gently fry the eggs until the whites are set but the yolks are still runny. To serve, put the eggs onto warm plates, then spoon over the mushrooms and sprouts. Dress the sprout leaves in 1 tsp olive oil and a pinch of salt and sprinkle onto each plate. Pipe or place the pickled walnuts on the sprout leaves, grate over the truffle using the finest grater you have, or drizzle over truffle oil.


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