Wild Cep Mushrooms on Toast with a Fried Duck Egg

The most amazing recipe which celebrates Cep mushrooms which is very similar to our Cep mushroom tart that we serve here at the restaurant, where we finish it off with a duck egg and truffle. However if you're wanting to cook Cep mushrooms at home, then this is the perfect alternative.

Serves 4

Selection of wild cep mushrooms (you'll need roughly 2 good handfuls per person, you can also use any other wild mushroom)
1 shallot finely chopped
1 garlic head
Some chervil and parsley
1 tbsp butter
4 duck eggs (optional)
4 thick slices of sourdough
2 tsp cider vinegar


  1. Break the garlic head, place in a small pan, cover with water and boil, repeat the process three times using cold water each time.
  2. Wash the mushrooms briefly in cool water removing any grit or roots, keep them on a tray with kitchen paper to soak up any excess water.
  3. Fry the mushrooms in a good dollop of butter until they start to colour, (i like to add the bread to the pan at this point as it soaks up all the mushroom flavour, if your pan isn’t big enough, grill the bread instead brushing it with a little butter.
  4. To the mushrooms, add the shallots and garlic and continue to cook on a high heat until they are soft and sweet, season to taste with salt and lots of pepper, add a little splash of cider vinegar and divide equally on the toast.
  5. In the same pan, fry the duck eggs to your liking in some more butter (a good tip is to add a dash of water to the pan just before they are cooked, this will help them lift off from the bottom of the pan.)
  6. Serve the egg on top of the mushrooms with a sprinkling of chervil.
Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.