MUSHROOM GRAVY

40g unsalted bu er, chopped

1 brown onion, finely chopped

4 cloves garlic, crushed 450g bu on mushrooms

/ cup dry white wine

1 Tbsp plain flour

2 cups milk

/ cup finely grated parmesan Sea-salt flakes and freshly ground black pepper, to season

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper.

STEP 2 In a spice grinder or small food processor, grind or pulse porcini into a fine powder. In a large bowl, stir flour, porcini powder, baking powder, sugar and salt. Rub bu er into flour mixture using fingertips until mixture resembles coarse breadcrumbs. Add milk. Stir with a knife until dry ingredients just come together.

STEP 3 Gently gather dough into a ball, turn out onto a lightly floured surface. Gently knead 5-6 times. Pat or roll dough to 1.5cm thick. Using a lightly floured 6cm round cu er, cut out 8 rounds (gather scraps, knead once or twice and re-roll). Transfer rounds to prepared tray, spaced 2.5cm apart. Bake for 12-15 minutes or until golden brown. Cool completely on trays.

STEP 4 Meanwhile, for Mushroom gravy, in a large frying pan melt bu er on medium heat. Add onion and garlic, and cook for 5 minutes, stirring occasionally or until onion is tender. Add mushrooms, increase heat to high and cook for 8-10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.

STEP 5 Add wine (be careful, as mixture may spit). Reduce heat to medium, cook for 2 minutes or until almost all liquid has evaporated. Stir in flour to coat mushrooms. Add milk and cook, stirring, for 3-4 minutes until thickened and bubbly. Remove from heat, stir in parmesan and season. STEP 6 Cut scones in half, top with gravy, serve with fried eggs and chives.