For a variation of this dish, uova in funghetto, bake the mushrooms and eggs together for 3 minutes after sautéing.

• 6 eggs
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 3/4 pound porcini mushrooms (or substitute cremini or white mushrooms), cleaned and sliced
• salt and freshly ground pepper
• 1 tablespoon chopped parsley

Place the eggs in a large saucepan, and add enough cold water to cover them by 2 inches. Bring to a boil, shut off the heat, and cover with a lid. Let stand for 15 minutes, then drain the eggs, and plunge them into a bowl of ice water to cool. Peel the eggs, and slice them.

In a large ovenproof skillet over medium heat, melt the butter with the olive oil. Add the mushrooms, and sauté for 10 minutes. Season with salt and pepper. Divide the mushrooms onto 4 plates, and top with some slices of hardboiled egg. Sprinkle with parsley, and serve. Serves 4

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