Peter Gordon's Crusty Baked Wasabi Mushrooms Recipe

Method

1. Preheat the oven to 170C, gas 4. If the mushrooms have thick stalks, then cut them out and thinly slice. If they have a thick skin, you may want to peel them. Lay the mushrooms in one or two baking dishes, open side facing up.
2. Heat the butter in a frying pan over a medium heat with the garlic, rosemary and sliced mushroom stalks (if using) and cook until the garlic turns golden, stirring frequently. Remove the pan from the heat. Mix the wasabi paste with 1tbsp water to form a paste and stir into the butter. Stir in the breadcrumbs thoroughly. Spoon this mixture on top of the mushrooms and bake until the crumbs are golden, about 20 minutes.
3. Cut the tomatoes in half crossways and gently squeeze out the seeds, or use a teaspoon to scoop them out. Cut the tomato flesh into chunks and mix with the orange segments and juice. Add the dill and olive oil, season with salt and coarse black pepper and stir together.
4. To serve, divide the spinach among your plates and sit the mushrooms on top. Spoon on the tomato and orange and then, using a coarse grater, grate the eggs over the top.