Vida Recetas Editorial
Sautéed mushrooms with garlic are a classic Spanish recipe, perfect as a tapa, side dish, or light meal. The mushroom, sautéed in extra virgin olive oil with sliced garlic and a touch of cayenne, acquires a tender texture and an intense flavor that is enhanced by the poached egg. This preparation is ideal for those looking for a quick, healthy, and flavorful dish without complications. The key is to lightly brown the garlic so it doesn't burn and to cook the mushrooms over medium-high heat so they release their water and brown. The poached egg adds creaminess and protein, making this dish a complete option. It can be served with crusty bread to soak up the sauce. It also allows variations: you can add chopped parsley, a splash of white wine, or even substitute the cayenne with sweet paprika. In short, a versatile, economical recipe that everyone loves.
Prep
15 min
Cook
15 min
Servings
2
We wash
We thoroughly dry the mushrooms, dry them quickly with a kitchen towel, and laminate them.
Put a frying pan on medium heat, with oil and the sliced garlic. Brown them very lightly and add the mushrooms, salt, pepper and the cayenne pepper (finely chopped). Stir so that the mushrooms cook equally.
While in a small saucepan we bring water to a boil, and with the Lékué egg poacher, in 4 minutes, they are ready.
Plate the mushrooms and put the egg on top.
Enjoy it!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 15 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
