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.
fried
main dish
Ingredients
Servings
4
Measurement units

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

Calculated for 4 servings

Calories
268 kcal
Protein
20.7 g
Fat
17.8 g
Carbohydrates
9.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Mushrooms

  1. Clean the mushrooms with a damp cloth or a soft brush to remove dirt and impurities, and cut them into evenly sized pieces.
  2. 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.
  3. Finely chop 2 cloves of garlic and a few sprigs of fresh parsley.
  4. 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.
  5. 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

  1. Preheat the oven to 220ºC to ensure it reaches the appropriate temperature before baking.
  2. Fill the aluminum molds with the sautéed mushrooms up to two-thirds of their capacity.
  3. Place the molds inside an oven-proof dish that can securely hold all the molds.
  4. Pour a whole egg into each mold and add a pinch of salt.
  5. Put the dish in the oven and let it cook for 1 minute to let the egg start to set.
  6. 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.
  7. Let them rest for a few minutes to concentrate the flavors before serving them with the sausage and bacon.
  8. 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

  1. Place a mold in the center of each plate and carefully unmold to avoid breaking the contents. Ensure it is centered and presents cleanly.
  2. 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.
Original recipe
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    Sautéed Mushrooms and Black Sausage | The Catalan Table