Everyone’s had a boring bacon and egg roll for brekky before… but have you tried Sammy and Bella’s brekky burger? It’s an absolute hit at our Burger bar at the Bondi Farmers Markets, where they sell like hot cakes every Saturday morning. The burger features on of our signature sauces, Sammy and Bella’s Tomato Harissa Relish. Both the burger and the relish are available at the Bondi Beach Farmers Markets, every Saturday from 9am – 1pm. Today, we”d like to share our delicious recipe with our readers!
What makes them so special? The triple ‘shroom flavour, of course!
Firstly, the porcini (aka king of all mushrooms). They are lovely when fresh, but there’s something extra special about a dried porcini… After soaking it releases the most mouthwatering umami flavour…
Secondly, the portobellos, which are actually a larger and more mature swiss brown mushroom. As a mushroom matures, the flavour develops a lot more depth and they retain less moisture, giving you a higher yield and stronger flavour.
Finally, the truffle oil… yum, yum, yum! It’s truffle season in July-‐August so if you can get your hands on some fresh stuff then don’t hesitate – they’re amazing! Of course, they are very expensive, so you can use truffle oil instead. Make sure you buy a brand that is made with extra virgin olive oil, and actually has a piece of truffle in the bottle. You should never heat truffle oil, or it will lose it’s flavour, and make sure you keep the bottle in a dark cool place and use within a month of opening.
- 1 Tbsp dried porcini mushrooms
- 300g Portobello mushrooms
- 80g (1 small) brown onion
- 1 Tbsp Lurpak unsalted butter
- 1 Tbsp Bertolli extra virgin olive oil
- 1 clove garlic
- 1 Tbsp flat leaf parsley, chopped
- 2 tsp Borde truffle oil
- 4 free range eggs
- extra olive oil, for frying
- 4 small sesame seed buns
- 2 Tbsp Sammy and Bella’s Tomato Harissa Relish (Available every saturday at Bondi Farmers Markets)
Place dried porcini mushrooms in a bowl and cover with cold water. Allow to soak for at least 3 hours.
Finely slice the onion and Portobello mushrooms. Heat oil and butter in a pan on medium and cook mushroom and onion until softened, about 5 minutes. Slice garlic and add to the pan. Drain porcinis and reserve soaking liquid. Chop porcini and add to the pan, along with the strained liquid (just in case there is any grit). Continue to cook until most of the liquid has evaporated, season well, remove from heat and stir in chopped parsley and truffle oil.
Fry the eggs in a little olive oil, ensuring the centre is still a little runny. Slice buns in half and toast under the grill. To serve, place egg and mushrooms on the bun and add a little of Sammy and Bella’s Tomato & Harissa Relish.
A big thank you to Robbie from F.Mayer Imports for his delicious Lurpak Butter, Porcini Mushrooms and Borde Truffle Oil, as well as a big high 5 to Paul from Bertolli for his divine Bertolli Extra Virgin Olive Oil.