Pan-Roasted Fancy Mushrooms with Golden Fried Eggs, Bitter Greens, and Balsamic

Recipe by Sarah Grueneberg, adapted from “Listen To Your Vegetables"

Chef’s Note:

A lot of mushrooms are sold in clusters that are attached at the root. There is no need to cut these; rather, I like to separate them by tearing them into pieces. And make sure to give the mushrooms enough time to pan-roast and become crispy and golden, which creates the most robust and irresistible mushroom flavor.