RECIPE: Chestnut Mushroom Benedict with Eggs and Bearnaise Sauce
| 8th December 2021
| 8th December 2021
If you are looking for the perfect breakfast recipe for Christmas morning, well look no further! This Chestnut Mushroom Benedict with Eggs and Bearnaise Sauce is rich, decadent, comforting and oh so festive.
Mushrooms are the perfect winter ingredient, especially if you are looking to have more of a green Christmas.
To promote sustainable eating over the festive period, the UK and Ireland Mushroom Producers are working together with Matt Tebbutt, celebrity chef and TV presenter, to advocate for a more sustainable Christmas this year and encourage the nation to think about choosing locally sourced products.
Tebbutt states: “All of us want to enjoy a special Christmas feast this year with close family and friends, with last year’s festive season spent in lockdown. This being said, it’s important to consider a more sustainable Christmas too, looking closely at the festive ingredients we’re purchasing. Mushrooms have been widely used in Christmas cooking over the years, due to their sustainability credentials, meat-like texture and versatile nature.
When purchasing Christmas ingredients such as mushrooms, it is important to check the country of origin, which can be found on front of pack, to ensure you are purchasing the freshest and highest quality produce available.
The UK and Ireland Mushroom Producers is a partnership between key mushroom farmers across the UK and Ireland who are naturally enhancing mushrooms with the sunshine vitamin, Vitamin D. Their passion for these sunny sponges drives desire among the nation’s consumers on the health benefits of eating British and Irish mushrooms and in particular, those enriched with Vitamin D.
So without further ago, check out Matt’s Chestnut Mushroom Benedict with Eggs and Bearnaise Sauce recipe below: