Wild Mushroom & Egg Tapa
If you love mushrooms, this Spanish tapa from the Basque countryside is an over-the-top winner at any party, It’s rich, packed with tons of umami flavor and it couldn’t be easier to make. Just rustle up some mushrooms from the market or go foraging (but be really really CAREFUL), add some extra virgin olive oil and a few toppings and you’ll be set. So let’s get in my Spanish kitchen today and have some fun making a totally savory tapa of wild mushrooms from the Basque country in Spain.
Ingredients
Instructions
Heat olive oil in a pan over medium heat.
Add minced garlic and shallots, and cook until fragrant and crispy.
Remove from the pan and drain.
Return the oil to the pan and add the cremini and button mushrooms.
Cook until browned and flavorful. Remove and reserve.
Add a little more olive oil to the pan and sauté the Japanese shiitake and shimanes mushrooms until lightly browned. Remove and reserve.
Add more oil to the pan and sauté the mini portabello, mini cremini, and trumpet mushrooms until browned. Remove and reserve.
Return all the cooked mushrooms, garlic, and shallots to the pan. Mix well.
Season with sea salt and add a splash of palomino fino sherry for added flavor.
Ladle the mushroom mixture into serving dishes, creating a space in the center.
Gently place a pasteurized egg yolk in the center of each dish.
Sprinkle sea salt, chopped parsley, and grated cured manchego cheese over the top.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
