Sautéed Black Trumpet Mushrooms with Fried Egg

Sautéed Black Trumpet Mushrooms with Fried Egg
Cooking Time: 20 minutes
Recipe Category: Spanish cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A comforting and flavorful dish showcasing the intense, earthy aromas of Laumont black trumpet mushrooms. This autumn-inspired plate combines the creamy richness of mashed potatoes, the golden crisp of a fried egg, and the deep umami of mushrooms, finished with the refined touch of Iberian ham.

  • Keywords:
  • black trumpet mushrooms,
  • fried egg
Nutritional values sautéed
  • Calories: ~880 kcal
  • Protein: ~32 g
  • Carbohydrates: ~45 g
  • Fat: ~62 g
  • Fiber: ~6 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the sautéed black trumpet mushrooms with fried egg

Black trumpet mushrooms 30 g
Eggs 4 units
Iberian ham 8 slices
For the mashed potatoes:
Potatoes 3 units
Cream 100 g
Water 750 g
Olive oil, salt, and black pepper to taste

Step-by-step to make the sautéed black trumpet mushrooms with fried egg

  1. Rehydrate the black trumpet mushrooms: either 1 minute in boiling water or 1 hour in cold water.
  2. Prepare the mashed potatoes: peel and cut the potatoes into small pieces, cook them in a pot with water. Once soft, blend them and add cream, a drizzle of olive oil, salt, and pepper.
  3. Sauté the mushrooms in a hot pan with a bit of olive oil.
  4. Fry the eggs in a pan with about two fingers of hot olive oil.
  5. Plating: place a base of mashed potatoes on the plate, top with a fried egg, and arrange the sautéed mushrooms and ham shavings around it.

Total preparation time: 50 minutes

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