Drew's Mushrooms

Nothing says it's winter like getting up late and making a meal of it. Combine the best bits of brekkie and lunch with perfectly poached eggs, sauteed mushrooms and spinach on toast.


Quinoa gremolata
Handful of raw quinoa
Handful of fennel seeds

2 tablespoons olive oil
1½ handfuls of mixed button and portobello mushrooms
3 sprigs of thyme
Salt and pepper, to season

Poached eggs
Splash of white vinegar
4 eggs

To serve
1-2 handfuls of baby spinach
2 slices multigrain rye bread, toasted
2 teaspoons feta
20 pieces enoki mushrooms


Quinoa gremolata
1. Place quinoa and fennel seeds in a dry pan. Cook on medium heat until just toasted.

2. Heat olive oil in a pan. When the oil is hot, add button and portobello mushrooms and thyme. Season with a pinch of salt and a generous amount of cracked pepper. Saute until brown.

Poached eggs
3. While the mushrooms are cooking, fill a deep pot two-thirds of the way full with water. Add vinegar and bring to the boil.

4. Lower water to a simmer and gently crack 2 eggs into the pot. Allow to cook for 2-3½ minutes and remove the eggs with a slotted spoon. Repeat with the remaining eggs.

To serve
5. Add spinach to the mushrooms and saute until the spinach has wilted.

6. Put a slice of toast on each plate and top with mushrooms and spinach. Gently place the eggs on top of the mushrooms.

7. Sprinkle feta and quinoa gremolata on top and garnish with fresh enoki mushrooms.


Don’t overcook the eggs; you want them to ooze onto the plate.

Find this brunch favourite served at the Belgrave Cartel.

This recipe is featured in Flavours of Sydney 2nd Edition.