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.
Ingredients
2 tablespoons everyday olive oil
8 ounces fresh, assorted fancy mushrooms (like beech, maitake or hen of the woods, and oyster), torn into bite-size pieces (see Chef’s Note below)
Kosher salt
4 large eggs
3 tablespoons unsalted butter
2 garlic cloves, sliced (I love to use spring garlic when it’s in season)
Leaves from ½ fresh rosemary sprig
5 ounces bitter greens (like curly endive, radicchio, escarole, or dandelion greens), washed and torn into 2- to 3-inch pieces (4 cups)
1 tablespoon young balsamic vinegar
Coarse sea salt (like Maldon)
¼ cup freshly shaved Parmigiano Reggiano (use a Y-peeler)
Preparation
1. Heat a 12-inch cast-iron skillet over medium-high heat and add the olive oil and mushrooms. Using a heatproof spatula, spread the mushrooms in an even layer. Cook undisturbed until golden on one side, 1 to 1½ minutes, then stir and repeat until the mushrooms are golden all over, about 5 minutes longer. Season with a few pinches of kosher salt. Transfer to a bowl.
2. Lower the heat to medium. Crack the eggs into small bowls so that you can easily place them into the pan without a shell sneaking in. Add the butter to the pan and let it brown slightly, then pour the eggs into the quadrants of the pan, one at a time. Let them fry and bubble until the egg whites become golden-crispy on the edges but the yolks are still runny, 3 to 4 minutes. Halfway through the cooking process, add the garlic slices and rosemary to the butter in the spaces between the eggs. (Be careful, as the eggs will pop and splatter during this process.) Remove the pan from the heat and, using a spatula, transfer the eggs to a platter or baking sheet.
3. Return the pan to medium heat. Add the mushrooms, bitter greens, and balsamic vinegar. If you have an aged balsamic that is slightly thicker and sweeter, it’s fine to use here! Just drizzle it on top of the finished dish instead of adding it to the pan. Stir to combine, then cook until warmed and the greens are slightly wilted, 1 to 2 minutes. Season with a pinch of kosher salt.
4. Place the eggs back in the pan and remove from the heat. Sprinkle a pinch of coarse sea salt on top of each egg yolk, garnish with the shaved Parmigiano, and serve.
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