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Mushroom Scotch Egg

Cooking: 1 hour (Prep & Cooking Time)
Serves: Approx 20 eggs

Mushroom Scotch Egg


  • 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


Blitz the mushrooms in a food processor quickly to finely chop them
In a large pan heat a little oil and sweat the onions and garlic gently for about 3-4 minutes till soft
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
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
Correct the seasoning then add 2 tbsp of gluten free flour and leave to cool
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.
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.
Set up the pané. tray of flour, egg wash and breadcrumbs
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.
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.