Rich Sauteed Mushrooms

February 12, 2012
0 Ratings
  • 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?

What You'll Need
  • 2 tablespoons olive oil
  • 10 ounces mixed mushrooms, stemmed, cleaned and sliced
  • 1 clove of garlic, minced
  • 1 1/2 teaspoons fresh thyme leaves
  • A good pinch of red chili flakes
  • 1/2 tablespoon unsalted butter
  • 1 lemon
  • Chopped fresh flat leaf parsley
  • 1 egg yolk, coddled
  • Coarse sea salt/Fleur de Sel
  • Freshly cracked black pepper
  1. 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.
  2. 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.
  3. Add the butter and saute another 4 minutes, until the mushrooms are cooked.
  4. Transfer the mushrooms to a serving plate. Squeeze a bit of lemon juice and sprinkle a bit of chopped parsley over the mushrooms.
  5. 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.
  6. 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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