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
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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
- 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.
- Add the miso and garlic and toss continuously to combine.
- 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.
- 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.