Stacie Billis of One Hungry Mama shares a recipe for sherried mushrooms that will transform how you look at the humble fried egg.
Sherried mushrooms are one of my favorite ways to enjoy mushrooms. Charged with garlic and spiked with a splash of warm sherry, the combination turns a simple sautéed vegetable into a luxurious layer for serving over toast, under meat or cuddled around noodles.
Sherried mushrooms also pair well with a gently fried egg with a golden liquid yolk. It’s a great Meatless Monday combo. Though, the last time I made it was on a Tuesday, so I thought: Why not throw in some chorizo?!
Fresh chorizo*gives sherried mushrooms a super Spanish flair and the same big flavor you’d expect from a tapas joint in Barcelona. And it’s easy, too! In fact, this simple yet sophisticated meal can be on the table in barely 30 minutes.
* There are two kinds of chorizo: fresh and dried. The dried kind is cured and has a hard texture like salami. The fresh kind, on the other hand, is raw and soft, usually sold in casing. This recipe calls for the latter.
Sherried Mushrooms and Chorizo with Fried Eggs
- 2 teaspoons olive oil, plus more as necessary
- 1 lb fresh chorizo
- 2 cloves garlic, minced
- 12 ounces (3/4 lb) fresh, mushrooms, mixed or cremini, sliced ¼” thick
- ¼ cup dry sherry
- ¼ cup chicken broth
- 2 tablespoons butter
- Salt and freshly ground pepper
- Fresh chopped parsley, for garnish (optional)
- Butter, for frying eggs
- 4-8 large eggs, depending on how many eggs you want to serve per person
- Crusty toast brushed with butter or olive oil, for serving (optional)
1. Heat olive oil in a large skillet set over medium heat. Remove chorizo from casing and add to pan, using a wooden spoon break the meat into small pieces. Fry sausage until cooked through with some crispy bits. Using a slotted spoon, remove sausage from pan, leaving the rendered pork fat in the pan; return pan to heat.
2. Add garlic to pan and cook until fragrant, about 2 minutes. Add mushrooms and toss to coat with garlic and oil. (The sausage should have let off enough fat to carry you through to this point. If it hasn’t or the fat has cooked off, add a drizzle of olive oil either before adding the garlic and/or before adding the mushrooms.) Cook for another 2 minutes before adding sherry. Sauté until nearly all of the sherry has cooked off.
3. Return sausage to pan and stir to incorporate well. Add broth and butter. Season with salt and pepper. Continue cooking until a sauce forms and coats the mushrooms well. The sauce should be thin, but not watery. Turn off the heat and toss in some chopped parsley. Transfer mixture to a serving bowl and set aside.
4. Wipe out the pan and use it to melt butter over medium-high heat. You need just enough to cover the bottom of the pan each time you fry a batch of eggs. Crack eggs in pan and fry over easy. Cook as many eggs as fit in your pan, being careful not to overcrowd them. Season with salt and pepper.
5. Scoop one serving of mushrooms and chorizo onto a plate. Top with 1-2 fried eggs and serve warm. If you like, you can layer a piece of crusty toast under the mushrooms and chorizo.