For an introduction to Arguiñano, see my last post.

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My lunchtime diversification project is off to a good start. This rustic dish with big, earthy flavors made for a satisfying winter meal. Browning the garlic first infused the olive oil with a toasty garlic essence that permeated the mushrooms, onions and wine as well each burst of steam that escaped as I cut into the egg.

I was going to be lazy and eat the dish with a slice of baguette instead of making toast points, but decided I had to take the extra step to fully honor the chef. Thoughtful presentation is an essential part of Arguiñano’s recipes, little touches that turn simple dishes into special meals.

The original recipe calls for white sandwich bread, although I used a country bread instead, for this is what I had on hand. I was pleased with the result, a crisp and flavorful utensil for scooping up tender mushrooms. Next time, I’ll try baked toast points brushed with olive oil to lighten them up a bit.

The mushrooms can be made in advance, then quickly reheated in a skillet before being baked with the egg.

Mushrooms in Garlic Sauce with Egg  (Champiñones en salsa con huevo )

Translated and adapted from Karlos Arguiñano’s original recipe, published on this site, where you can also see a condensed video. Click here for a printable version in Spanish.

For toast points (optional):

4 slices bread

2 tablespoons extra virgin olive oil

Butter (for coating the tips of the toast points)

1 tablespoon parsley, finely chopped

For mushrooms:

2-3 tablespoons extra virgin olive oil

5 garlic cloves, finely chopped

1 medium onion, diced

1/2 teaspoon salt

Fresh ground pepper

2 dried whole cayenne peppers

2 tablespoons flour

1 1/2 cups white wine

1 3/4 pounds mushrooms, quartered

1 tablespoon parsley, finely chopped

4-8 eggs

To make toast points:

Prepare a plate with paper towel to absorb extra oil.

Remove crusts from bread and slice into triangle-shaped wedges. Heat oil in a small skillet over medium-high heat. Fry bread on both sides until golden. Remove and set on paper towel. (I used the leftover olive oil to prepare the mushrooms.)

Coat one corner of each wedge with butter and dip into parsley. The parsley should cling to the butter, resulting in a simple yet elegant decorative touch.

To make mushrooms:

Preheat oven to 425ºF (220ºC). Alternately, you can use the broiler.

Heat oil in a large skillet (with high sides) over medium-high heat. Add garlic, reduce heat to medium and sauté until it begins to brown, about 3-5 minutes. Add onion and cook until golden in color, about 5-7 minutes. Add salt, pepper to taste and whole cayenne peppers. Stir in flour and allow to cook 1-2 minutes. Stir in wine and add mushrooms. (As seen on TV: If the mushrooms don’t all fit in at once, wait until those in the pan begin to reduce before adding the rest.) Sprinkle with a pinch of salt to help release water and cook, stirring occasionally until mushrooms are cooked through and tender, about 12-15 minutes. The sauce will have thickened, but should still be abundant. Stir in parsley and adjust seasoning if needed.

Spoon warm mushrooms into oven-proof casseroles. You could use one large lasagna pan or individual serving-size dishes, as I did (see photo). Make a bit of a nest with a spoon where you would like the egg yolks to settle, then break eggs one by one over mushrooms. Sprinkle eggs with a pinch of salt.

Bake until egg whites are set and yolks are how you like them, about 4-6 minutes. If you leave it in for too long, the eggs will turn rubbery.

Garnish with parsley-tipped toast points.

YIELD: 4 servings

Variation:

  • Use red wine instead of white wine.