Sautéed Maitake Mushrooms with 'Nduja Sauce
Earthy maitake mushrooms are sautéed and coated in a creamy, gently spicy ’nduja sauce. A fresh egg yolk stirred in at the end adds luxurious richness to this flavor-packed dish. Inspired by one of my all-time favorite restaurant side dishes, this one is a dream for mushroom-lovers!
Servings: 2 servings
Calories: 263kcal
Equipment
Ingredients
- 4 oz maitake mushrooms, cleaned and broken into smaller pieces
- 3 Tbsp unsalted butter
- 2 Tbsp 'nduja
- 1 clove garlic, peeled and finely chopped
- ¼ tsp Kosher salt
- 1 large egg yolk, room temperature, see note below
Instructions
- Make the sauce. Add butter and 'nduja to a large skillet, then heat over medium heat until melted. Use a wooden spoon to help break up the 'nduja. Once melted, add garlic, then cook an additional 30 seconds.
- Brown the mushrooms. Turn the heat up to medium-high. Add mushrooms to the pan and cook, stirring often, until browned and tender, about 3-5 minutes. Once they've taken on color, season lightly with salt, then transfer to a serving bowl.
- Stir in egg yolk. Make a well in the middle of the plate, then immediately add a fresh egg yolk. Use a fork to break the yolk, then mix everything together to thoroughly coat. Serve immediately!
Notes
- Use a fresh egg. Since it’s not fully cooked, start with a very fresh, high-quality egg.
- Food safety tip: Egg yolks should reach 160°F (71°C). Add to piping hot mushrooms so the residual heat gently brings it to temp.
- No true substitute for ’nduja. Its spicy, spreadable texture is unique—best to source it online if you can’t find it locally.
Nutrition
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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