Partager :

Pan fried mushrooms with confit garlic and sherry vinegar

Préparation - 20 minutes


Serves 4 to 6

  • 4 eggs
  • 150 g oyster mushrooms
  • 150 g shiitake mushrooms
  • 150 g button mushrooms
  • 150 g portobello mushrooms
  • 2 confit garlic cloves, mashed
  • 15 mL (1 tablespoon) chopped parsley
  • 45 mL (3 tablespoons) Badia sherry vinegar
  • Salt and pepper, to taste
  • 50 g croutons
  • Favuzzi Porcini & Salt Favuzzi, to taste
  • 125 mL (1/2 cup) Favuzzi extra-virgin olive oil
  • Favuzzi black truffle olive oil


  1. Bring a generous amount of water to the boil in a pot and poach the eggs for 4 minutes.
  2. Drain, let cool and peel off the shells.
  3. Wash the mushrooms under cold water and cut them in slices approximately 1 cm thick.
  4. Heat the oil in a frying pan over high heat and sauté the mushrooms until they are nicely browned all over.
  5. Once the mushrooms are cooked, add the mashed garlic cloves, the parsley and the vinegar, and season with salt and pepper.
  6. Serve in a bowl and garnish with a few croutons.
  7. Top with a poached egg and sprinkle with Porcini & Salt.
  8. Finish with a drizzle of truffle olive oil.