Mushrooms are in season! It's time to cook one of the BEST mushroom appetizers of all time.
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.
Hongos | King Mushrooms, Basque Style
4 large king mushrooms
6-8 tbsp. olive oil
6 cloves garlic, peeled
1 tsp kosher salt
1/4 tsp freshly ground black pepper
fresh parsley leaves, to yield 2 tbsp. finely chopped
1 raw egg yolk
Mushrooms: Wipe with a damp kitchen towel. Slice diagonally into 1/4" thick lengths.
Garlic: Crush and finely chop
Egg: Separate an egg. Retain the whole unbroken egg yolk and store the egg whites in the refrigerator for another recipe if desired.
Heat a large heavy bottom sauté pan, on medium-high heat for a minute or so.
Add 3 tbsp. olive oil and heat until ripples form. Add the mushrooms in a single layer and sear for a few minutes until the edges are golden brown. Turn over with a fork.
Cook the mushrooms in 2-3 batches not overcrowding the pan. With each batch add 1-2 tbsp. olive oil as needed. Remove the mushrooms to a platter until ready to use.
To the same pan, add 1 tbsp. olive oil if needed and add the garlic. Sauté until it sizzles and is fragrant. Add the mushrooms and chopped parsley. Season with salt and pepper. Sauté for a few minutes to thoroughly combine. Taste and adjust seasoning.
Remove to a platter immediately and top with the egg yolk in the center.
To serve, on the table toss the mushrooms with the egg yolk so the yolk forms a creamy sauce with the olive oil in the warmth of the mushrooms.