Porcini Mushrooms with Hardboiled Eggs
From Italian Cooking and Living, February/March 2004
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
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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