Vegetarian Mushroom Żurek with Egg and Marjoram
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Ingredients
- 250 g mushrooms
- 10 g dried porcini mushrooms
- 400 g waxy potatoes
- 2 garlic cloves
- 1 tsp marjoram
- 100 ml soured cream
- 4 eggs
- 900 ml vegetable stock
- 2 tbsp white wine vinegar
Nutrition (per serving)
- Calories
- 245 kcal
- Protein
- 13.5 g
- Carbohydrate
- 21.4 g
- of which sugars
- 3.8 g
- Fat
- 11 g
- of which saturates
- 5 g
- Fibre
- 3.1 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini in a little hot water for 15 minutes, then drain and chop.
- 2
Hard-boil the eggs in a pan of water for 9 minutes, then cool under cold running water, peel and halve.
- 3
Fry the sliced mushrooms and crushed garlic in a splash of oil for 6-8 minutes until golden, then add the chopped porcini, diced waxy potatoes, marjoram and vegetable stock. Simmer for 15 minutes until the potatoes are tender.
- 4
Stir in the soured cream and white wine vinegar.
- 5
Ladle into bowls and top each with a halved egg.
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