Best 2 Fried Eggs With Foraged Mushrooms And Black Truffle Salt Recipes

Indulge in a culinary journey with our exquisite fried eggs recipe, artfully paired with foraged mushrooms and a sprinkle of black truffle salt. This symphony of flavors will tantalize your taste buds and transport you to a realm of culinary delight. Our guide will lead you through three variations of this delectable dish, each offering a unique taste experience. Whether you prefer the classic simplicity of fried eggs with butter, the earthy elegance of wild mushrooms, or the luxurious decadence of black truffles, we have a recipe that will satisfy your cravings. Embark on this culinary adventure and discover the harmonious blend of textures and flavors that await you.

Let's cook with our recipes!

TRUFFLED SCRAMBLED EGGS

Truffled Scrambled Eggs image

Provided by Ina Garten

Categories main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons unsalted butter, at room temperature
8 extra-large eggs
1/4 cup half-and-half or milk
Kosher salt and freshly ground black pepper
2 tablespoons truffle butter
3 slices brioche bread, toasted
Minced fresh chives, for garnish

Steps:

Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS

Pasta With Mushrooms, Fried Eggs and Herbs image

This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that's available, this dish will still be a winner. If you're not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.

Provided by Colu Henry

Categories dinner, lunch, weekday, weeknight, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 pound rigatoni or mezzi rigatoni
3 tablespoons olive oil, plus more for serving
4 large eggs
Black pepper
4 tablespoons unsalted butter
1 1/2 pounds mixed mushrooms such as cremini, white button and shiitake, trimmed and roughly torn or chopped
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 teaspoons thyme, finely chopped
1/2 teaspoon red-pepper flakes
1/4 cup grated pecorino or Parmesan, plus more for serving
1/4 cup roughly chopped Italian parsley, leaves and tender stems
2 tablespoons torn mint, for garnish (optional, but recommended)

Steps:

Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Foraging for Mushrooms: If foraging for wild mushrooms, ensure you have the proper knowledge and experience to identify edible species accurately. It's advisable to consult with experienced foragers or local experts to avoid consuming poisonous mushrooms.
Mushroom Selection: Choose fresh, firm mushrooms with no signs of bruising or sliminess. A variety of mushrooms can be used in this recipe, such as chanterelles, shiitake, or oyster mushrooms.
Cleaning Mushrooms: Before cooking, gently brush off any dirt or debris from the mushrooms using a soft brush or a damp cloth. Avoid rinsing them under running water, as this can absorb excess moisture.
Cooking Technique: Pan-frying the mushrooms in butter allows them to caramelize and develop a rich, nutty flavor. Be careful not to overcrowd the pan, as this can result in steamed rather than fried mushrooms.
Seasoning: Use a combination of salt, pepper, and fresh herbs like thyme or rosemary to enhance the flavors of the mushrooms and eggs.
Black Truffle Salt: Black truffle salt adds a luxurious touch of umami and earthiness to the dish. It can be sprinkled on top of the fried eggs and mushrooms before serving.
Serving Suggestions: Fried eggs with foraged mushrooms and black truffle salt can be served as a main course for breakfast, brunch, or lunch. Accompany it with toasted bread or a side salad for a complete meal.

Conclusion:

This recipe for fried eggs with foraged mushrooms and black truffle salt offers a delightful combination of flavors and textures. The earthy, nutty mushrooms, perfectly cooked eggs, and the hint of truffle elevate this simple dish to a culinary masterpiece. Whether you gather your own mushrooms or purchase them from a trusted source, this recipe is sure to impress your taste buds and leave you craving more. Enjoy this delectable dish as a satisfying breakfast, brunch, or lunch, and savor the unique flavors that nature and culinary artistry bring together.