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Sautéed Mushrooms and Black Sausage
A sauté of assorted mushrooms and black sausage that combines juicy and earthy textures, topped with creamy eggs to add richness to the dish.
mushroom
fried
main dish
sausage
Ingredients
Servings:
4

Ingredients

  • 1 kgmixed mushrooms
  • 4 egg
  • 4 tallsblack sausage
  • 4 tallsconfit pork neck
  • 2 clovesgarlic
  • parsley
  • black pepper powder
  • Maldon flaky salt
  • 4 10 cm diameter aluminum MOLDS
Nutritional Information

Per Serving (Approx.)

Calories
1099 kcal
Protein
93 g
Fat
69 g
Carbohydrates
29 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Mushrooms

  • Clean the mushrooms with a damp cloth or a soft brush to remove dirt and impurities, and cut them into evenly sized pieces.
  • Heat a pan over medium heat and add a drizzle of olive oil. Once the oil is hot, add the mushrooms. Season with a pinch of salt and pepper to taste. Cover the pan and cook for about 8-10 minutes to let the mushrooms release their water.
  • Finely chop 2 cloves of garlic and a few sprigs of fresh parsley.
  • Once the mushrooms are cooked and the water has evaporated, add the chopped garlic and parsley. Stir well and adjust the salt if needed. Cook for an additional 2 minutes to allow the flavors to blend.
  • Strain the remaining oil from the pan and set it aside in a container. Place the mushrooms in another container and reserve them separately.

Stir-Fries

  • Preheat the oven to 220ºC to ensure it reaches the appropriate temperature before baking.
  • Fill the aluminum molds with the sautéed mushrooms up to two-thirds of their capacity.
  • Place the molds inside an oven-proof dish that can securely hold all the molds.
  • Pour a whole egg into each mold and add a pinch of salt.
  • Put the dish in the oven and let it cook for 1 minute to let the egg start to set.
  • Remove the dish from the oven and drizzle each mold with the oil from the pan where you sautéed the mushrooms to enhance the flavor.
  • Let them rest for a few minutes to concentrate the flavors before serving them with the sausage and bacon.
  • Grill the black sausage and bacon, ensuring they do not smoke or catch fire. If you don't have a grill, you can use a griddle to achieve the same effect.

Presentation

  • Place a mold in the center of each plate and carefully unmold to avoid breaking the contents. Ensure it is centered and presents cleanly.
  • Place a slice of black sausage and a slice of cooked bacon, still hot, on top of the mushroom sauté. Sprinkle a few flakes of Maldon salt over the bacon to enhance the flavor.
Recommendations & Tricks
  • When cleaning mushrooms, use a brush or a damp cloth instead of water to prevent them from absorbing too much moisture and losing flavor and texture.
  • To intensify the flavor of black pudding and bacon, cook them in a pan over high heat initially to seal in the juices, then reduce the temperature to cook the piece evenly.
  • If you want the egg to have a creamy texture, lightly beat it before adding it to the stir-fry and cook it over low heat, stirring constantly until it sets to your liking.