Paul Flynn: Piperade of leeks, mushrooms and Coolea cheese

Serves: 3
Course: Brunch
Cooking Time: 15 mins
  • 1 medium leek
  • 150g mixed mushrooms (or chestnut mushrooms)
  • 50g butter
  • A splash of water
  • A few fresh thyme leaves
  • 6 eggs, beaten
  • 1 tbs soaked raisins
  • Salt and black pepper
  • 75g Coolea cheese, grated

1 Trim the leek, cut into thin rounds, wash and drain them.

2 Trim and cut the mushrooms into an even size, making sure to brush off any soil as you prepare them.

3 Melt the butter in a wok or a wide-bottomed non-stick pan and add the leeks, water and thyme, then cook over low heat for five minutes or so. When they start to soften, add the mushrooms.

4 Cook for a further two to three minutes over a medium heat, then add the eggs. Move them around in the pan to amalgamate with the leeks and mushrooms. I use a rubber spatula for best results, scraping the bottom of the pan every 30 seconds or so.

5 Add the raisins, then season. When the eggs are nearly set but still soft, add the cheese, fold everything together, season and serve immediately on warm plates. The eggs should still be soft and silky for best results.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford