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Eden Buns with Wild Sauteed Mushrooms


4 Eden buns
3 tbsp olive oil
Small bunch parsley, chopped
Zest of 1 lemon
3 Shallots, finely chopped
2 cloves garlic, crushed
300g wild mushrooms sliced
30g dried porcini, soaked, drained and soaking liquid reserved
50ml Marsala

For the salad
150g wild rocket leaves
110g walnut pieces, toasted
2 tbsp extra virgin olive oil
Squeeze lemon juice

To serve
Vegan crème fraiche


Cut a third from the top of the bun and put to one side as the lid. Hollow out the buns leaving approx 1cm of the dough inside. Toast hollowed bun and lids in a medium oven.

Fry off the excess crumbs with 1tbsp olive oil. When golden toss with chopped parsley and lemon zest and set to one side.

Heat the remaining olive oil in a sauté pan, add the shallots and cook over a medium heat until softened. Stir in the garlic and cook for 1 minute. Add the mushrooms and fry over a high heat until for 5 minutes. Remove mushrooms from pan and set to one side. Deglaze the pan with the reserved 290ml mushroom liquid and Marsala and reduce down until slightly syrupy. Stir in the mushrooms and season to taste.

Spoon mushrooms into the warm, toasted buns and top with bun lid.

Toss all the salad ingredients together and serve alongside the buns.

Spoon the crème fraiche into small ramekins and sprinkle over a little of the gremolata crumbs. Serve alongside.

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