0844 847 9790

Cart empty


listimgdaily delivery in the UK

listimgQuality Guarantee

listimg24hr orderline

Seasonal Recipes & Ideas


User Rating:  / 1

Mushroom Scotch Egg

16 June 2019

Mushroom Scotch Egg

Prep & Cooking Time: 1 hour  Servings: Approx 20 eggs


  • 350g button mushrooms
  • 5 sprigs thyme leaves chopped
  • 1 red onion brunoise
  • 2 cloves garlic crushed
  • 50 ml white wine
  • 50 ml brandy
  • Vegetable oil
  • 20 quails eggs
  • Panko breadcrumbs
  • Plain flour
  • Egg wash
  • 2 tbsp gluten free flour
  • Salt & pepper
  • Maldon salt to finish


  1. Blitz the mushrooms in a food processor quickly to finely chop them
  2. In a large pan heat a little oil and sweat the onions and garlic gently for about 3-4 minutes till soft
  3. Add the mushrooms and thyme, cook for 3-4 minutes stirring all the time then add the brandy and reduce down followed by the white wine and reduce this down also
  4. Cook the whole mix gently stirring gently to remove as much moisture from the mushrooms as possible about 10 minutes or so, the mushrooms should start to caramelise slightly in the pan, this is when you know it is ready
  5. Correct the seasoning then add 2 tbsp of gluten free flour and leave to cool
  6. Soft boil the quails eggs in boiling water making sure not to over crowd the pan so it doesn’t come off the boil. Cook for 2 minutes 15 seconds then plunge in to ice water.
  7. When the eggs are cool, peel them gently. I roll them gently on a hard surface to break the shell before I start peeling them.
  8. Set up the pané. tray of flour, egg wash and breadcrumbs
  9. Using vinyl gloves take a little mushroom duxelle and squash in the palm of your hand wrap gently round the egg and pané.in the flour, egg wash then breadcrumbs. Put them back through the egg wash and breadcrumbs to get a double coating.
  10. Fry at 180c until golden brown then put in to an oven at 150c for 5 minutes to make sure the centre is warm, cut in half and sprinkle with Maldon salt and serve with a mushroom ketchup or other relish.


Online Ordering

Fresh Food Hub logo

We appreciate the long hours you have to work as a chef so we have introduced an online ordering website & app that’s been designed to make your life easier. Order anytime, anywhere, 24 hours a day, 7 days a week. Also; View past orders and invoices, access allergen information, offers and more!

Start Your Order

Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463



Privacy PolicyCookie Policy  |  Site Map  |  Terms & Conditions

Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD