- 2 flat mushrooms, stems trimmed
- 1 Tbsp unsalted butter
- 2 bunches sage
- salt flakes and freshly-milled black pepper
- 300g button mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- ½ bunch parsley, finely chopped
- 2 eschalots, finely sliced
- 2 potatoes, peeled and finely sliced
- 6 eggs
- 150ml cream
- 2 Tbsp grated pecorino
1 Preheat oven to 180°C. Put the mushrooms in a lined roasting pan and top with the butter and half the sage leaves. Season with salt and pepper. Bake for 30 minutes, until well-softened. Set aside to cool, then slice finely.
2 Sauté the button mushrooms and garlic in half the olive oil in a frying pan over a moderate heat for 10 minutes, until well-softened, then mix in the parsley and set aside to cool.
3 Mix most of the mushrooms in a large bowl, reserving some for garnish. Fry the potatoes in the remaining olive oil, until just softened, then combine with the mushrooms and eschalots.
4 Whisk the eggs, cream and pecorino in a second bowl then pour over the mushroom mixture and stir gently to combine. Season with salt and pepper, then pour into a skillet and cook over a low heat until beginning to set around the edges. Place the skillet in the oven and bake for 10 minutes until set. Turn out, then garnish with the reserved mushrooms and remaining sage leaves.