Mushroom and Parmesan Scotch Eggs
I was set a challenge by my best friend Nicki to come up with a decent vegetarian scotch egg recipe that packs a punch with flavour. I did a chunk of research and instantly wrote off any recipe that uses Quorn... I found an onion Bhaji recipe (still need to try that one) and one from the Guardian which uses vegetarian haggis although currently I have no idea where to get a vegetarian haggis from!
Then I found a mushroom recipe and I’ve messed around with the flavours to create a combo that ticks all the boxes for me.... earthy mushrooms, fresh herbs, plenty of garlic and an extra punch of flavour of Parmesan. I also did some research on the egg timings- stick to the recipe and you’ll have PERFECT runny yolks even after two cooking stages. Just be careful when you peel them!!
We had these as a trial trial run for a dinner party and after a set of clean plates and happy guests, I’m releasing the recipe for you all to enjoy!!
Mushroom and Parmesan Scotch Eggs
6 free range eggs
1 large shallot diced
350g chestnut mushrooms
3 cloves of finely chopped garlic
20 g butter
3 sprigs of thyme
50g cream cheese
50g grated Parmesan
2 tbsp chopped parsley
2 tbsp fresh breadcrumbs
For the coating
150g fresh breadcrumbs
2L vegetable oil
For the mushroom coating:
1- Finely chop the chestnut mushrooms- it needs to be as fine as possible!
2- Heat the butter in a large frying pan and fry the diced shallots and chopped garlic.
3- Add the mushrooms and thyme leaves (no stalks) and fry on a medium heat for 10 minutes. Season well with salt and pepper. You need the water from the mushrooms to evaporate to leave you with quite a dry mix.
4- Add the cream cheese and parsley and leave aside to cool.
For the boiled eggs:
5- Bring a large pan of water to the boil.
6- Gently lower the eggs into the water.
7- Cover the pan with a tight lid and remove from the heat.
8- Set timer for 7 minutes for a perfectly runny yolk and slightly runny white. Remember this will Cook slightly again during the frying!
9- After 7 minutes, Run immediately under cold water and set aside.
NB. Sometimes it’s worth boiling an extra egg for spare in case one breaks!
10- Pre-heat the oven to 180°C. Very carefully peel the eggs. They are very delicate!!
11- Stir the Parmesan and 2 tbsp breadcrumbs onto the mushroom mix.
12- Take a piece of cling film and lay on a work surface.
13- Place a spoonful of the mushroom mix in the centre of the cling film and spread into a thin layer in a circle shape.
14- Place a peeled egg gently in the centre and use the cling film to help shape the mushroom mix around the egg ensuring it is completely covered. Leave wrapped tightly in the cling film and place in the fridge. Repeat for the remaining eggs.
15- Using three bowls, place the flour in one, crack the three eggs in the second bowl and the breadcrumbs in the third bowl.
16- unwrap the mushroom coated egg and carefully coat in the flour. Dip completely in the egg and then the breadcrumbs, ensuring the whole egg is covered. Repeat the egg and breadcrumb step. Set aside on a baking tray and repeat for the remaining eggs.
17- Heat the oil to 180°C (test using a digital thermometer if possible) and try to avoid the oil overheating.
18- Fry the scotch eggs for 2 minutes in the oil.
19- Then Place on a baking tray in the oven for 6 more minutes.
Serve warm with a fresh green salad (and a lovely glass of wine or beer!)