A generous mushroom-topped brunch
Tender potato and leek form a thick, fully set tortilla topped with butter-seared termite mushrooms. Cut it into wedges so each portion gets mushrooms and potato; serve for brunch or with a salad as a meat-free main.
Times are estimates and include the stated soaking, preliminary cooking and waiting; check the stages described and allow longer when needed.
Recipe illustrations; measure ingredients using the written quantities.
Pick over and rinse the mushrooms. Submerge in at least 750 ml warm water for about 15–30 minutes, checking the stems have no dry core. If needed, change to cold water and continue soaking, covered, in the fridge at 5°C or below. Discard the soaking water, rinse and trim hard bases. Cover with fresh water, bring to the boil and simmer for 40–60 minutes or longer, topping up as needed, until caps and stems are fully cooked and tender. Extend in 10–15 minute intervals if necessary. Drain and pat the surface dry; shorten long stems into manageable pieces.
Prepare the potatoes while the mushrooms simmer. Heat the oven to 180°C/160°C fan/Gas 4. Warm 45 ml oil in a roughly 22 cm ovenproof non-stick frying pan over medium-low heat. Add potatoes and 30 ml water, cover for about 15 minutes and turn occasionally. Add leek, cover and cook for another 8–12 minutes until the potatoes pierce easily and the leek is tender. Add a small splash of water if dry; the potato should be soft rather than crisp.
Beat the eggs with 1.5 g salt. Pour over the soft potatoes and leek and distribute them evenly. Cook gently without further stirring for about 8–10 minutes until the edges set. Transfer the ovenproof pan to the middle shelf for about 12–18 minutes or longer, until the centre is fully set with no liquid egg. Check 75°C for 30 seconds in the centre with a clean probe. Use oven gloves: the handle will be hot.
While the tortilla bakes, melt the butter in another frying pan over medium heat. Add the pre-cooked, dried-off mushrooms and sear for about 5–7 minutes until lightly golden, then add thyme and the remaining 0.5 g salt. Rest the tortilla for 3–5 minutes, top with the hot mushrooms and cut into four wedges. Serve from the pan without inverting it.
Contains egg and milk (butter). The Xianyitang dried-ingredient packs state that they are packed in a facility also handling peanuts, tree nuts, sesame and soya. Check the actual labels of every brand used.
Divide leftovers into portions, cool promptly and refrigerate at 5°C or below within 2 hours. Eat within 48 hours or freeze. Reheat once until steaming hot at the centre. If mushrooms were cooked ahead, count storage from their first cooking.
