Sometimes our favorite recipes end up being the simplest. Like these garlic butter sautéed trumpet mushrooms topped with parmesan and a fresh egg yolk. The eggs were donated by the chickens behind our summer house. I call it farm mooching. The chickens come through the fence and eat our bugs, and the lovely farmers supply us with the freshest, just layed eggs. Symbiosis. And of course you don’t need to be as hardcore as foraging your own mushrooms (trumpets only grow wild) but this dish works brilliantly with button nose and shiitake mushrooms (or any kind! Mix it up!). And the mini skillet presentation is always a plus, and easier on the cleanup.

Ingredients

1 tablespoon organic butter

1 finely grated garlic clove (optional)

Mushrooms (shiitake, trumpet, button nose or a blend)

2 tablespoon parmesan cheese

salt and pepper

1 egg yolk

Recipe

Sautée mushrooms in a tablespoon of organic butter (or olive oil) with 1 finely grated garlic clove, until the mushrooms reduce in size and crisp up.

Sprinkle with grated parmesan.

Make a small indentation in the center of the dish where the egg yolk will be placed.

Separate an egg yolk from the white (save the white for other uses) and gently place in the center of the mushrooms.