Wild Garlic Waffle with Wild Mushrooms, Mushroom Ketchup & Fried Egg by Otro Restaurant 

Wild garlic, an enormously abundant plant in British woodlands, is one of the first signs that spring has sprung. Easy to find and with a mellower taste than conventional garlic, it is a great ingredient to add to your Spring kitchen.

Here at Otro Restaurant we have popped it into a gloriously green waffle which has swiftly become a customer favourite. 
In an airy Georgian townhouse in the heart of Edinburgh’s West End, Otro Restaurant is a family-run brasserie offering their take on Scottish and modern European favourites. 

For information about Otro Restaurant visit www.otrorestaurant.co.uk

Ingredients 
Mushroom ketchup:
160g mushroom stock 
35g tomato ketchup
25g honey
15g fish sauce (omit if vegetarian) 
15g sherry vinegar
3g agar
75g light soy sauce 

Waffle:
300g plain flour 
30g sugar
5g salt
16g baking powder
500g buttermilk
100g wild garlic
40g egg yolk (about 2 yolks)
70g egg white (1 large white) 
120g melted butter at room temp. 

Equipment Needed: 
Waffle maker

To serve:
200g mixed wild mushrooms 
30g wild garlic
30g butter
Some whipping cream as needed 

Method
Make mushroom ketchup: 
1. Bring all ingredients, except the soy sauce to a boil, stirring continuously.
2. Remove from heat and cool until it begins to thicken and set.

3. Blitz mixture in a blender along with the soy sauce and pass through a fine sieve. Set aside. 

Make the waffle:
1. Mix flour with the sugar, salt and baking powder. Set aside.

2. Blanch wild garlic in boiling water for a few seconds then refresh in icy water.
3. Squeeze excess water from garlic and pulse in blender with the buttermilk until smooth.

4. Gradually whisk the buttermilk and garlic mix into the dry mix until incorporated. Follow with the egg yolk and melted butter until you have a smooth batter. 
5. Whisk the egg whites to soft peaks and gently fold into the batter.

6. Cook in a waffle maker until golden.  

To finish:
1. Fry the mushrooms in butter for a few minutes.

2. Add a splash of cream and cook for 2 minutes.

3. Add wild garlic to heat through and season to taste.

4. Top the waffle with the mushrooms and garlic, top with a fried egg and a splash of 
mushroom ketchup. 

In association with Taste Communications.

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