The recipe is adapted from one I found in Sopie Dahl’s first cook book, Voluptuous delights. This book was a great investment for me, as at lot of its recipes have become regulars in my kitchen. That is, before I became paleo. Now, it’s hard to justify eating a moist and yummy banana bread or delicious tofu scramble without feeling guilty of causing myself future discomfort. Luckily, I have a cheat day every week…
This mushroom recipe can be made both with or without feta cheese, which makes it suitable for both “regular people” and us cavemen. Enjoy!
2-3 mushrooms per person, depending on size and hunger
As many eggs as mushrooms
Salt + pepper
Optional: Feta cheese
Put on a pot of water with a large dash of cider vinegar. This will help the egg white settle sooner.
Sophie suggests making this with portobello mushrooms, but they are hard to come by in my neighbourhood, so I just use large regular mushrooms. The latter will need a bit longer under the grill, though, as they tend to be fatter. Also, if you have truffel oil in your pantry, a drop or two on each mushroom before they go under the grill add more flavour.