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Baked Egg and Ink Caps
6 ink caps
4 eggs
1 clove garlic
Pepper and salt
Butter


The ink caps reduce a lot on cooking so this sort of dish, where you add them as a flavouring to eggs or something else, is ideal. SERVES TWO-FOUR

Shaggy ink caps have a very delicate flavour that benefits from a touch of garlic. Clean and chop the ink caps, discarding the stems, and fry for two minutes in butter. Butter four cocotte dishes, add an egg to each and then top with the half-cooked mushrooms. Flavour with pepper and salt and a tiny squeeze of fresh garlic on each. Bake in a pre-heated, hot oven 200C (400F, Mark 6).


Alternative mushrooms
Coprinus comatus




Baked egg and Ink Caps.jpg



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