‘Savour’or ‘Sensational salads’ of Peter Gordon is one of my favorite cookbooks. The combination is quite unusual but flavor and color are guaranteed. Today’s dinner is an original brunch recipe, crispy baked wasabi mushrooms with spinach, tomatoes and oranges.
Start with the mushrooms. Portobellos are ideal. Remove the little stem. Chop. Chop 4 garlic cloves and 2 table spoons of fresh rosemary. Fry all at once in 2 table spoons of good olive oil for a few minutes. Cool down. Mix with 1 teaspoon of wasabi, 2 table spoons of water and 75 grams of breadcrumb or panko. Fill 2 portobellos per person. Bake in the oven at 180° for 20 minutes.
Cut 3 beautiful tomatoes in wedges. Cut 2 oranges in smaller pieces ( try to remove most of the skin and keep the juice. Mix tomatoes, oranges with 2 table spoons of wild fennel ( or dill), pepper, salt and 1 table spoon of good olive oil.
Spread 100 grams of baby spinach on a large plate or divide between two individual plates. Spread the portobellos, the tomatoes, oranges and dressing. Finish with soft boiled eggs.