Motxo / Stovetop
Setas, herbs
& egg yolk.
A mountain of mushrooms needs little more than heat, olive oil, a yolk, and something green. The point is to keep them juicy and browned—not blackened.
Serves 2Time 20 minMethod olive-oil sauté
Method
- Brush the mushrooms clean, trim the tough ends, and tear the larger ones into uneven pieces. Heat a wide pan, add a generous film of olive oil, and let the oil get hot before the mushrooms go in.
- Add the mushrooms in one loose layer. Leave them long enough to color, then toss. Work in batches rather than piling them up. Return everything to the pan, add the sliced garlic, and cook only until the garlic smells sweet.
- Salt the mushrooms while they are hot. Put a yolk in each warm bowl, spoon the mushrooms and their oil over it, then finish with herbs, pepper, and a few drops of sherry vinegar. Break the yolk at the table and eat with bread.
The useful move
Give the mushrooms hot oil and room. If they release water, keep the heat up and let it cook away before adding another batch; do not drain away their flavor.
Garlic goes in late
Mushrooms need more time than sliced garlic. Add the garlic after the mushrooms have colored so it perfumes the oil without burning and turning the whole pan bitter.