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Hen of the wood mushrooms with an egg yolk on a plate
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5 from 3 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Side Dish
Cuisine: American
Keyword: hen of the woods, nduja sauce, sautéed mushrooms
Servings: 2 servings
Calories: 263kcal
Author: ari | well seasoned


  • 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
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