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Fresh Picked Mushroom Crostini with Soft Poached Egg and Autumn Vegetables from the Big Bite Garden

Mushroom Crostini

This is a great autumnal vegetarian dish.


To serve 4

  • Bake at home baguette – 1
  • Olive Oil
  • Mushrooms –  200g approx.
  • Butter – A knob
  • White wine – A splash
  • Double Cream  – 150ml
  • Chopped chive
  • Celeriac  – 1
  • Lemon Juice
  • Mixed vegetables of your choice
  • Egg – 1 per person


  1. Bake the baguette according to the package instructions. Once baked, slice and drizzle the slices with a good olive oil and seasoning. Bake in a low oven, approx. 120 °C, until golden and crisp
  2. Clean and prep the mushrooms (we used ceps and chanterelles) then sauté in a pan with a little olive oil and butter, and seasoning to taste.
  3. Remove the mushrooms from the pan and keep warm. Deglaze the pan with a little white wine. Reduce then add some double cream and allow to reduce again. Finish with finely chopped chives.
  4. For the celeriac puree peel and cut the celeriac into 1-inch squares. Boil in salted water until tender. Drain and puree until smooth. Add a little butter and lemon juice to taste.
  5. Prep and chop your chosen vegetables. We chose vegetables still available in the Big Bite garden – White beetroot, purple carrot, sprout tops, courgettes and courgette flowers. We chose to sauté the vegetables in a little butter. You can cook them your preferred way – boiled, fresh with a light dressing, oven roasted.
  6. Serve with a poached egg.

Contacting us

Big Bite Catering Limited
67 Gowan Brae, Airdrie,
Lanarkshire, Scotland
Tel: 01236 842972

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