Sautéed mushrooms with eel and egg recipe
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Total: 1 h 5 min Diners: 2
Although winter is already well present in Spain and few are the shelves of the markets that have mushrooms, there is still some clueless by some saw and, if not, we can always count on those mushrooms that are healthy, cultivated and make us many apoms.
It is true that in Spain we are lucky to have a very different climate that allows us to find mushrooms throughout the year, but, undoubtedly, autumn and spring is the glorious time for them and there is always the luck that mushrooms accompany us.
When one stops to think about the best way to prepare mushrooms, many doubts arise. Stewed? Fried? Raw? Undoubtedly the best way to enhance the certain warm taste they have is sautéed. And if possible, with the best sauce in the world: egg yolk.
On this occasion, we have chosen to make a sauteed mushrooms with low-temperature egg and smoked eel, a perfect counterpoint for a simple dish even if you do not know how to cook. That unctuousness and mellowness of the mushroom that is enhanced by the egg and enhanced by the smoked eel. The naked simplicity made dish… In fact, it could be said that mushrooms are the best example of a recipe in which less is always more.
That does not mean that, in other preparations they are also delicious: in creams, with puff pastry or stew. The good thing about mushrooms is also that they are economical and allow us to figure in many combinations and preparations, you just have to make sure they are well cleaned of dirt because it is very unpleasant to find it later.
In fact this recipe is perfect not only as a Christmas starter or main dish, to share, but for any time of the year. We can finish the mushrooms with some sauce if we have it – for example Japanese kabayaki or teriyaki sauce is a great option – after giving them that light sauté. The smoked eel is bought already prepared like this and it is rare that everyone doesn’t fall in love with it because it has a characteristic umami that dazzles any palate.
For low temperature eggs, on the other hand, I do recommend that you use a thermometer, a slow cooker or today’s food processors that do this function very well since you will have to have the eggs in water for a long time at a uniform temperature to achieve that peculiar texture of the white almost done but very tender and silky yolk.
How to make sautéed mushrooms with eggs
Ingredients
. Mushrooms, 250 g Portobello mushrooms, 250 g Free-range eggs, 2 pc Shallots, 2 pc Brandy, 30 ml Salt and ground black pepper, c/s Dried rosemary, 1/4 tsp Smoked eel, 60 g Butter, 40 g Extra virgin olive oil, 1 tablespoon
Step 1
Since what takes the longest is the egg at low temperature is the first thing we will do. To do this we will heat the water bath to 80 ºC, when we have achieved that temperature we will carefully introduce the eggs and let cook, keeping the temperature at 65 ºC for 40 minutes. If you don’t have a food processor or a roaster, the easiest option is in the oven, with a probe thermometer to guide you.
Step 2
Peel the shallots, chop them and sauté them with the butter and oil.
Step 3
Clean the mushrooms well and cut them into large pieces, because then they merman in the pan and if not they remain very small. Add to the pan and sauté over medium heat, stirring constantly.
Step 4
Water with the brandy and mix well, season with salt, pepper and rosemary. The mushrooms should be browned on the outside but not too soft.
Step 5
Trout the eel to taste. Add the eel at the last moment, so that it will only be tempered and plate everyone’s individual portion of mushrooms.
Step 6
On top crack the egg that we will have cooked at low temperature, it is advisable to crack the egg first in a cup and then pour it on the plate.
Other recipes with mushrooms
Grilled mushrooms with garlic and pèrejil Easy sautéed mushrooms Omelette with mushrooms Mushrooms in wine with bacon Mushrooms stuffed with tuna and Vegetable Recipes Mushrooms stuffed with pork shoulder and Brie cheese
