5 sprigs thyme
2 garlic cloves, minced
50 g butter
24 button mushrooms
Beetroot Relish (store leftovers in a sterilised jar):
7 medium-sized beetroot
2 red onions
1 1/2 cups red wine vinegar
1 1/2 cups balsamic vinegar
2 cups brown sugar
3 Tbs mustard seeds
1 cinnamon stick
1 Tbs cloves
4 Tbs horseradish
Salt and pepper
2 cups water
2 pieces of sourdough toast per serve
1 poached egg per serve
Pre-heat oven to 160 C.
Place mushrooms cap side down in a medium baking dish, try to avoid space between the mushrooms.
Place a small saucepan on medium heat. Add butter, minced garlic and thyme leaves. Stir until butter has melted.
Spoon one tablespoon of butter over each mushroom and drizzle the rest over the edges. Finish with a drizzle of olive oil, salt and pepper.
Roast for about 40 minutes.
Peel and grate the beetroot.
Place a large saucepan on medium heat and saute the onions. Add cloves, cinnamon, mustard seeds, horseradish and sugar to the saucepan.
Cook on medium heat until sugar is dissolved. Add vinegars and grated beetroot.
Cook for about 45 minutes while stirring frequently.
Place two pieces on toasted sourdough on each plate.
Place warm mushrooms on top, sprinkle with Meredith goats cheese and top with a poached egg.
Finish with one tablespoon of beetroot relish and a lemon wedge.
Recipe provided by Winkel