Recipe

Clean the Casa do Chascada Shiitake mushrooms – you can use kitchen roll, as the mushrooms are born on trunks of trees and have no sand or earth on them. Then remove the hardest part of the stalk and split the larger mushrooms into two pieces.

Put the breadcrumbs in a non-stick frying pan and cook until golden. Please note that this is fairly quick. Place in a bowl and let cool to become crispy.

In the same frying pan, drizzle some olive oil and, when it is hot, add the mushrooms, the chopped garlic, and the chorizo cut into pieces or the strips of bacon.

Let it cook until the garlic begins to get a golden colour.

Season with salt and ground black pepper, a drizzle of balsamic vinegar, and a drizzle of Port wine. Next, add the thyme leaves, let the liquid evaporate, and cook for a little while. You can add some water if you think it needs a little more liquid.

Taste to check the seasoning and, if necessary, sprinkle with more thyme. Set aside.

Put a pot of water on the stove. Then cut two relatively large squares of cling film and brush with olive oil. Use these two pieces to line the inside of a cup of coffee, with the olive oil facing upwards. Break an egg into the cup and bring the ends of the cling film together to form a small package. Then tie the ends with twist ties. Repeat the process for the other egg and immerse the two in boiling water. Leave the eggs in the water for about five minutes so that they cook perfectly to the point that the egg is a little raw.

On a plate, mix the arugula, lettuce, and watercress and season to your liking. Then add the sautéed mushrooms with the chorizo or bacon and mix. After removing the eggs from the cling film, place them on the plate. Sprinkle the salad with black pepper and the crunchy breadcrumbs.