• thumbnail image 1
  • thumbnail image 2
Print to PDF

Print recipe

Garlic Mushrooms with Steamed Egg on Sourdough



4 portion(s)

Garlic Mushrooms with Steamed Egg on Sourdough

  • 420 grams sliced mushrooms
  • 2 cloves garlic
  • 25 grams onion
  • 2 sprigs parsley
  • 1 tablespoon olive oil
  • 4 eggs
  • 150 grams cream
  • 4 slices Sourdough Bread
  • 6
    Preparation 10min
  • 7
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. 1. Thinly slice the mushrooms by hand

    2. Put the garlic, onion, parsley and olive oil in the TM jug. 3 Seconds/ Speed 7

    3. Sautee for 2 minutes / 100 degrees / Speed 1

    4. Insert the butterfly whisk and add the mushrooms and cook for 10 minutes / 100 degrees / Speed 1. Line the varoma tray with baking paper, drizzle with oil and crack 4 eggs onto tray. Place varoma tray on top of the TM jug and steam for 6 minutes / Varoma / Speed 1 or until the eggs are cooked.

    5. Remove tray and replace with MC and add stock paste and cream and cook for a further 2 minutes / 100 degrees / Speed 1

    5. Meanwhile toast the sour dough then serve topped with mushrooms and egg.

Accessories you need


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.