Brunch at The Hogarth Club in Chiswick had me recreating a dish that my companion wisely chose; a toasted bagel topped with mushrooms on one half, watercress and a whipped feta and beetroot dip on the other half.
The devoted carnivore in me didn’t miss meat for a second, the meatiness of the mushrooms was so wonderful.
TIP Please buy the very best organic mushrooms – they aren’t expensive and the taste is vastly superior.
8 chestnut mushrooms
handful of watercress, spinach and rocket leaves
good knob of butter
1 medium beetroot
1/2 banana shallot
1 tbs of cream ( or Greek yogurt)
1 tsp lemon juice
2 tbs olive oil
Halve the bagels. Slot into the toaster but don’t put them down.
Heat a small frying pan, slice the mushrooms, melt the butter and cook on a very low heat for about 10 minutes.
Add a little more butter if the mushrooms begin to stick.
Meanwhile, make the dip. Crumble the cheese, halve the beetroot, dice the onion and place in a food processor. Add the lemon, oil, cream or yogurt and a good grinding of black pepper. Blitz for three minutes.
Toast the bagels, place the mushrooms on two halves and the leaves on the remaining halves, top with a good tbs of the dip on top of the salad.
You could also add a couple of poached eggs to add some creaminess.