Maitake Mushrooms with 'Nduja
Creamy and indulgent, these sautéed maitake mushrooms with 'nduja sauce are packed with umami and a mild heat. A fresh egg yolk is mixed in just before serving, making the sauce silky smooth and luxurious. It's both delicate, yet full of flavor.
Servings: 2 servings
- 4 oz maitake mushrooms cleaned and broken into smaller pieces
- 3 Tbsp unsalted butter
- 2 Tbsp 'nduja
- 1 clove garlic minced
- ¼ tsp Kosher salt
- 1 large egg yolk room temperature, see note below
Add butter and 'nduja to a large skillet, then heat over medium heat until melted. Use a wooden spoon or spatula to help break up the 'nduja. Once melted, add garlic, then cook an additional 30 seconds.
Turn the heat up to medium-high. Add maitake mushrooms to the pan and cook, stirring often, until browned and tender, about 3-4 minutes. Season with salt, then transfer to a serving bowl.
Make a well in the middle of the plate and immediately place the egg yolk in the well. Use a fork to break the yolk, then mix everything together to thoroughly coat. Serve immediately.
- As the egg is not being cooked, be sure to use a fresh, high quality egg. An egg yolk must reach 160F to be safe. If you add an egg yolk to a piping hot plate of sautéed mushrooms, the heat will bring the egg yolk to the proper temperature, and it will be safe to eat.
- There is really no good replacement for 'nduja. You can purchase it online here.
Calories: 263kcal | Carbohydrates: 4g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 405mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg