Description
This Pan-Fried Mushrooms with Miso and Egg Yolk recipe offers a deliciously umami-packed Japanese-inspired dish that combines tender, golden-browned mixed mushrooms sautéed in butter and olive oil, coated with a savory miso-soy sauce, and topped with a rich, velvety raw egg yolk. Perfect as a savory appetizer or side dish, it’s simple to prepare on the stovetop and garnished with fresh green onions and toasted sesame seeds for an extra layer of flavor and texture.
Ingredients
Scale
Mushrooms and Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 ounces mixed mushrooms (shiitake, cremini, oyster, or button), cleaned and sliced
Sauce
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
Seasoning and Garnish
- Freshly ground black pepper, to taste
- 2 egg yolks
- Chopped green onions or chives, for garnish
- Toasted sesame seeds, for garnish (optional)
Instructions
- Heat fats and cook mushrooms: Heat the butter and olive oil in a large skillet over medium-high heat. Once hot and foaming, add the mushrooms in a single layer. Let them cook undisturbed for 2–3 minutes to develop a golden crust, then stir and continue to cook for another 5–6 minutes until deeply browned and tender.
- Prepare the miso sauce: In a small bowl, mix the white miso paste with soy sauce, rice vinegar, and sesame oil until combined.
- Coat mushrooms with sauce: Pour the miso mixture over the mushrooms in the skillet and stir to coat evenly. Cook for another 1–2 minutes until the sauce is absorbed and glossy.
- Season mushrooms: Season the pan-fried mushrooms with freshly ground black pepper to your taste.
- Plate and add egg yolks: Divide the mushrooms evenly between two serving plates. Gently place one raw egg yolk on top of each serving.
- Garnish and serve: Sprinkle chopped green onions (or chives) and optional toasted sesame seeds over the mushrooms. Just before eating, mix the egg yolk into the hot mushrooms to create a rich, velvety sauce.
Notes
- Use only the freshest egg yolks from pasteurized eggs to reduce any risk if serving raw.
- This dish works wonderfully as a savory appetizer, served over steamed rice, or with toasted bread.
- For added heat, drizzle a dash of chili oil on top before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Japanese-Inspired, Fusion
