Mushroom
Rich Sauteed Mushrooms
- Serves 2
Author Notes
When I first had the chance to travel to Barcelona, I had already been obsessed with food and cooking for quite some time. So naturally, my first stop was the Boqueria. I fell so in love with the partially open air market that I had to be dragged away, begrudgingly, to see the city's other sights. I had breakfast and lunch there literally every day for the rest of my trip. What was so impressive to me, was that most of the bars and counter-style restaurants inside the market served unbelievably delicious dishes made with just 3 or 4 ingredients. They were able to make seemingly simple things taste so luxurious.
One afternoon, as I passed the stalls of jewel-toned fresh juices, hanging legs of ham and displays of marcona almond honey candy, I saw one of the small restaurants serve a heaping plate of sauteed mushrooms, over which the chef then cracked an egg yolk - letting the thick yolk ooze down over the pile of screaming hot mushrooms. I may have drooled on myself at that point. This recipe is my home attempt to recreate that dish. —Oops! Were you gonna eat that?
Ingredients
-
2 tablespoons
olive oil
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10 ounces
mixed mushrooms, stemmed, cleaned and sliced
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1
clove of garlic, minced
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1 1/2 teaspoons
fresh thyme leaves
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A good pinch of red chili flakes
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1/2 tablespoon
unsalted butter
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1
lemon
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Chopped fresh flat leaf parsley
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1
egg yolk, coddled
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Coarse sea salt/Fleur de Sel
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Freshly cracked black pepper
Directions
- Heat the olive oil in a large skillet over medium high heat. When the oil is hot, add the mushrooms. Stir and let them sizzle for a minute.
- Add the garlic, thyme and chili flakes and toss to combine. Season with a pinch of salt and pepper. Saute for approximately 4 minutes making sure the mushrooms don't burn.
- Add the butter and saute another 4 minutes, until the mushrooms are cooked.
- Transfer the mushrooms to a serving plate. Squeeze a bit of lemon juice and sprinkle a bit of chopped parsley over the mushrooms.
- Crack the coddled egg yolk over the top and pierce it so the yolk starts to ooze down over the pile of mushrooms, creating a bit of a "sauce." Sprinkle a good pinch of coarse sea salt over the top.
- Note: to coddle an egg, place the egg in boiling water for 1 minute. This won't be long enough to cook the yolk through. Being careful not to burn your hands, crack the egg and separate the white from the yolk. Discard the white.
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