House and Garden : Mushroom skillet

A recipe created for House and Garden. The duo behind Wild by Tart on their ideal Christmas breakfast Don’t let Christmas lunch overshadow the potential for a wonderful Christmas morning breakfast – Lucy Carr-Ellison and Jemima Jones of Wild By Tart have the start to your big day covered.


    1 tbsp butter

    2 shallots, finely chopped

    3 garlic cloves, chopped

    20g Thyme- chopped

    20g Porcini, soaked and chopped

    300g chestnut mushrooms, chopped

    150 ml white wine

    250ml double cream

    2 tbsp parmesan

    ½ lemon zest and juice

    20g  bunch parsley, chopped

    Seas salt


    250g  girolles


    6 eggs- organic


    1 small black truffle- shave


Serves 6

Heat the butter in a pan and add the shallots, garlic, thyme and sauté. Add the chestnut mushrooms and sauté for a few minutes. Add the chopped porcini, white wine, lemon and simmer for 5 minutes. Add the double cream, parmesan and lemon zest and parsley. Season. Spoon into a skillet.

Crack on the eggs


Fry the girolles and scatter on top.


Season, grate over more parmasan


Bake in a preheated oven, for 8-10 minutes. Serve hot with freshly shaved truffle.