This plate of pan-fried mushrooms with miso and egg yolk is one of the simplest and most delicious dishes I have made in a while. It easily transforms into a show-stopping starter or a memorable brunch course. Serve it with toasted ciabatta for added crunch—an absolute must
The inspiration came from a dish I enjoyed at Ganbara in San Sebastián, Spain. This 25-year-old pintxos bar in the old town is famed for its produce-driven Basque cuisine, earning it a Michelin star. This was my favourite pintxos meal on the trip. Wild mushrooms are a signature dish and served simply with egg yok it was sublime.
The dish we ate was nothing more than mushrooms and egg yolk with perhaps the tiniest smattering of fresh parsley. In my reimagined version, I used a selection of exotic mushrooms, including King Oyster, shiitake, shimeji, and brown mushrooms. I pan-fried them with a generous knob of salted butter, fresh thyme leaves, garlic, and miso paste to create a light, umami-rich sauce that coats the mushrooms perfectly.
At the end, I tossed in a raw egg yolk to add a luxurious texture, and a sprinkling of freshly grated Parmesan—though optional—elevates the dish even further. This is a delightful way to finish the dish at the table, sure to impress your guests.
What You Will Need to Make This Pan-Fried Mushrooms with Miso and Egg Yolk Recipe
To prepare this delicious and rustic dish, you’ll need a few key ingredients. The star of the recipe is a selection of mixed exotic mushrooms. Aim for around 150 grams of mushrooms like porcini, King Oyster, shimeji, and shiitake. These mushrooms, with their unique textures and flavours, will create the perfect base for your dish.
You’ll also need 30 grams of salted butter to create the base of a delicious sauce for the mushrooms.
For seasoning, have some fresh thyme leaves (about 1 teaspoon), 2 teaspoons of miso paste for that signature umami punch, and 2 crushed garlic cloves. The egg yolk is essential, providing a luscious creaminess when mixed with the warm mushrooms.
Finally, for serving, freshly grated Parmesan, a sprinkle of finely chopped flat-leaf parsley (if you like), and some toasted ciabatta or other good bread to soak up all the delicious flavours.
How to Make Pan-Fried Mushrooms with Miso and Egg Yolk
This dish comes together quickly and easily, making it perfect for an impressive starter or a special brunch. You can prep everything ahead of time and simply cook it quickly before serving.
Step 1: Heat a non-stick skillet over medium-high heat and add the butter. Allow it to melt completely.
Step 2: Once the butter is melted and sizzling, add your selection of mushrooms and thyme leaves. Sauté the mushrooms until they start to brown on both sides. If needed, turn up the heat to ensure you get a good sear, which will deepen the flavour.
Step 3: Next, add the miso paste and crushed garlic to the pan. Toss everything together, making sure the miso coats the mushrooms evenly. Continue to cook until the mushrooms are browned, softened, but still slightly firm. This should only take a few more minutes.
Step 4: Once the mushrooms are perfectly cooked, transfer them to a serving plate. Crack the egg yolk over the top and gently toss the mushrooms to coat them in the yolk’s creamy richness.
Step 5: Finish the dish with a light sprinkling of freshly grated Parmesan and a little parsley, if you like. Serve immediately with toasted ciabatta or another good-quality bread to soak up the flavorful sauce.
Substitutions & Variations
If you can’t find exotic mushrooms, you can substitute with more common varieties like cremini or button mushrooms. While the flavour profile will be slightly different, it will still be delicious.
For those who prefer a vegan option, you can replace the butter with olive oil or a plant-based butter substitute. Instead of the egg yolk, consider using a vegan cream or cashew butter to achieve that creamy texture.
If you’re looking to add some protein, consider tossing in a handful of crispy pancetta or bacon bits. These would complement the earthy mushrooms and the umami-rich miso perfectly. Additionally, if you want to add some greens, sautéing a handful of spinach or kale along with the mushrooms would be a nutritious addition.
Frequently Asked Questions
Can I make this dish ahead of time?
It’s best to prepare this dish fresh to enjoy the perfect texture of the mushrooms and the creaminess of the egg yolk. However, you can sauté the mushrooms in advance and then reheat them gently before adding the egg yolk and serving.
What kind of miso paste should I use?
You can use any miso paste you like, but white or yellow miso paste works best for this recipe as they have a milder flavour that won’t overpower the mushrooms.
Is there a substitute for Parmesan cheese?
If you prefer a different cheese or need a non-dairy option, you can use nutritional yeast as a substitute for Parmesan. It will still add a cheesy, savoury flavour to the dish without the dairy.
You may also enjoy these recipes:
Creamy miso mushrooms and eggs
Pan con tomate (Spanish tomato bread) with fried egg
Eggs Benedict on roasted brown mushrooms
Bok choy & mushrooms with a miso dressing
Egg on avo toast with mushrooms, spinach and pesto
My best egg recipes
- 150 grams mixed exotic mushrooms such as porcini King Oyster, shimeji, or shiitake, sliced and chopped into similar medium-sized pieces
- 30 g grams of salted butter
- 1 tsp fresh thyme leaves stripped from the stalk and chopped
- 2 tsp miso paste
- 2 garlic cloves crushed
- 1 large or extra large free-range egg yolk
- Freshly grated Parmesan to serve
- A sprinkle of finely chopped flatleaf parsley
- Toasted ciabatta or other good bread
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Heat a non-stick skillet over medium-high heat and melt the butter. Add the mushrooms and thyme and sauté until starting to brown on both sides. If necessary, increase your heat to get a sear on the mushrooms.
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Add the miso and garlic and toss continuously to combine.
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Once the mushrooms are browned, softened but still a little firm dish up onto a plate. Add the egg yolk and toss to coat the mushrooms.
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Sprinkle over Parmesan cheese and a little parsley if using and serve with crispy toast.
This dish is designed to be made an eaten straight away. Any leftovers can be reheated in a microwave.
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