Field Mushrooms with Labne & Chilli Jam

Serves 2
Time 30 minutes


5 large mushrooms, roughly sliced

1 brown onion, finely sliced

4 tbsp extra virgin olive oil

1 sprig rosemary

Salt & pepper

50g butter


1 bunch thyme, finely chopped

1 cup labne (or Greek yoghurt)

50g goats cheese

½ bunch coriander, finely chopped

1 spring onion, finely chopped


Chilli Jam

2 tbsp chilli jam

1 lime, juice 

1 lemon, juice


Add the labne to a bowl with the thyme and mix through. Season with salt and pepper. 

To make the chilli jam, add chilli jam stir fry paste to a bowl with the juice of ½ a lemon and 1 lime. Add in sugar if you prefer a sweeter jam. 

Heat a large frying pan, add 3 tbsp of olive oil and add the onions. Allow to sweat off, ensuring they don’t burn. Once softened, add the rosemary and mushrooms to the pan and toss to combine. Add in 40g of the butter and toss through until melted. Season with salt and pepper. 

To a small frying pan, add the remaining tablespoon of olive oil and the last 10g of butter. Add the eggs and fry off until cooked through to your liking. 

Add the labne to a plate and create a well in the centre. Add the mushrooms into the well, top with coriander, spring onions and then the fried egg. Top with the chilli jam and goat’s cheese.