Koji wild mushrooms, Sourdough and Poached egg

Is there a better way to start your day than with a flavoursome filling breakfast?

Wild mushrooms already have such an incredible flavour, but what we have done here is elevate that even further by using shio koji. This has dramatically increased the natural umami to a new level without the addition of salt.

Served on top of a freshly baked toasted sourdough and a rich free range poached egg to add a richness to the dish.


- 130g wild mushrooms (i had a mixture of shitake, oyster, portobello and king oyster mushrooms)

- 5g Shio koji

- Slice of sourdough bread (toasted)

- 1 egg