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:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review looks 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

1. Heat the oil in a frying pan and add the garlic.
2. Sauté until beginning to turn golden, then add the mushrooms and a little salt.
3. Cook for about 5 minutes.
4. Meanwhile, preheat the grill.
5. Transfer the mushroom mixture to a baking dish and pour the egg yolks over it.
6. Place under the grill for about 2 minutes.
7. 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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