Back
5.0 from 3 votes

Pan-fried mushrooms with miso and egg yolk

A simple yet totally delicious dish of pan-fried mushrooms (preferably a mix. of wild and exotic) with miso and an egg yolk to create an unctuous sauce

Prep Time
10 mins
Cook Time
10 mins
Course: Appetizer
Cuisine: Spanish

Ingredients

  • 150 grams mixed exotic mushrooms such as porcini King Oyster, shimeji, or shiitake, sliced and chopped into similar medium-sized pieces
  • 30 g grams of salted butter
  • 1 tsp fresh thyme leaves stripped from the stalk and chopped
  • 2 tsp Miso paste
  • 2 garlic cloves crushed
  • 1 large or extra large free-range egg yolk
  • Freshly grated parmesan to serve
  • A sprinkle of finely chopped flatleaf parsley
  • Toasted ciabatta or other good bread

Instructions

    Cup of Yum
  1. Heat a non-stick skillet over medium-high heat and melt the butter. Add the mushrooms and thyme and sauté until starting to brown on both sides. If necessary, increase your heat to get a sear on the mushrooms.
  2. Add the miso and garlic and toss continuously to combine.
  3. Once the mushrooms are browned, softened but still a little firm dish up onto a plate. Add the egg yolk and toss to coat the mushrooms.
  4. Sprinkle over Parmesan cheese and a little parsley if using and serve with crispy toast.

Notes

  • This dish is designed to be made an eaten straight away. Any leftovers can be reheated in a microwave.