Hongos, those fantastic king mushrooms that look like enormous trunks with very little tree top are all the rage in Asian cuisine. And for nearly forever it was the only cuisine under whose umbrella we would occasionally enjoy these lovelies.
That’s until I stumbled upon a wonderful Basque cooking class in San Sebastian taught at a true and authentic 18th century gastronomic cooking club. It boasts this great Basque culinary tradition where men come together and cook in giant pots and enjoy each others company in romp and flourish. In short, no women.
So it was a great honor when our culinary group was invited for a cooking class at the venue. The only way we could get to the venue was by private invitation…ooh la la!
Any, our Chef who was a darling of a man and who only spoke Basque, cooked up these amazing mushrooms (hongos) and boy were we all hooked!
So easy to make with just some olive oil, garlic and parsley the real trick is the dollop of 1 single raw egg yolk at the end that swirls in the warmth of the mushrooms and mixes with the olive oil to create the most creamy delicious sauce that envelopes these lovely mushrooms. Don't omit this guys, it makes all the difference in the world!
Served in nearly every pinxtos bar, you’ll quickly see why it’s such a crowd favorite.