Mushrooms with egg yolks
This Spanish recipe can be served as a tapa or as a first course or an accompaniment. I forgot to add the parsley before taking the photograph!
| Mushrooms with egg yolks | |
|---|---|
 |
| Servings: | 3-6 |
| Calories per serving: | 96 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes (could be more if peeling lots of garlic!) |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewlooks absolutely glorious 5/5 And will taste great if you've used as much garlic as you usually do! 😸 The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil
- Garlic to taste, finely sliced
- 500g large flat mushrooms, sliced
- A pinch of salt
- 3 egg yolks, beaten
- Parsley, to garnish, finely chopped
Method
- Heat the oil in a frying pan and add the garlic.
- Sauté until beginning to turn golden, then add the mushrooms and a little salt.
- Cook for about 5 minutes.
- Meanwhile, preheat the grill.
- Transfer the mushroom mixture to a baking dish and pour the egg yolks over it.
- Place under the grill for about 2 minutes.
- Serve in the baking dish, sprinkled with some chopped parsley.
Variations
My husband enjoyed this, but suggested the addition of Pimentón de La Vera picante next time.
Recipe source
- Lightly sdapted from a recipe in Menú del Día (ISBN 8488043007) by the great Basque chef Karlos Arguiñano.
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