|2 pounds||Fresh porcini or cepes|
|3 tablespoons||Extra virgin olive oil plus|
Slice mushrooms ¼-inch thick and drizzle with oil and salt and pepper. Place mushrooms on grill and cook until tender and juicy, about 2 minutes per side. Meanwhile, heat remaining oil in a non-stick 12-inch pan until just smoking. Crack eggs, eareful to maintain unbroken yolds, into pan and cook eggs until whites have set. Remove pan from heat and allow to rest 3 minutes. Remove mushrooms to serving plater. Cut away whites of eggs and gingerly place egg yolks on top of mushrooms and serve immediately.
Yield: 4 as tapas
MEDITERRANEAN MARIO SHOW #ME1A25
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