Preparation

• Sauté the mushrooms in a skillet with a little olive oil over medium heat for about 5 minutes or until they are golden brown. Remove them from the skillet and let them drain on absorbent paper to eliminate excess juice.
• With a knife, make a hole in the top of the bread roll and remove the cap. Carefully, using your fingers, push the bread crumb toward the sides of the roll to create a cavity where you can introduce the ingredients.
• Place a slice of sobrassada at the bottom of the roll's cavity, ensuring that it is well spread.
• Add a handful of the previously sautéed mushrooms on top, distributing them evenly within the roll.
• Place a raw egg yolk over the mushrooms. Reserve the egg whites for later.
• Whip the egg whites to stiff peaks. Cover the bread roll's hole with the whipped egg whites, forming an even layer.
• Broil in the preheated oven at 190 ºC (375 ºF) for 10 minutes, using only the broiler function, until the egg whites are lightly golden brown.