Mushroom and Vegetable Cocotte

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Mushroom and vegetable Cocotte

Try making this nutritious Mushroom and vegetable cocotte. Made with Bunapie (white beech), Eryngii (King Trumpet), and nutritious vegetables; this dish is perfect to set your day out for a great start. 

Serving size: 4 


1 Package (100g) Bunapi
1 Package  (100g) Eryngii (King Trumpet)
1 Kabocha squash or a squash of your choosing   
1/4 a stalk Cauliflower 
3 cups 0r more Spinach 
4 Sausages of your choosing 
4 eggs 
salt and pepper to taste 
2 tablespoons of Olive Oil 


  1. Cut Bunapie off base and divide into small pieces and cut Eryngii (King Trumpet) lengthwise and divide into four equal parts  
  2. Cut squash into halves and place in the microwave for about 5-6 minutes or roast in a 400°F Oven for 25- 30 minutes. Then cut squash into medium sized cubes. 
  3. Cut sausage into small pieces and cut spinach so that they are approximately 1 and 1/2 inches lengthwise. 
  4. Sauté sausage, mushrooms, spinach, and cauliflower in a pan and season with salt and pepper. 
  5. Divide sausage, mushrooms, spinach, cauliflower and squash into for equal portions and place into cocotte 4 cocotte dishes. 
  6. Split one egg in each dish and place in a 425°F oven for 10 – 15 minutes. 

Recipe adapted from