Truffled Baked Eggs & Caramelized Mushrooms
We set loose one of our resident recipe writers, Asha, to play with The Pasta Shop's mind-blowing Creamy Truffle Sauce. While the sauce is a no-brainer as a pasta or ravioli accompaniment, Asha—with an evolved use of her neural pathways—chose to take it to a brilliant new level. Here's her recipe, ideal for an easy yet elegant brunch or light supper dish (and, during fresh truffle season, truffle it up even further by shaving black truffle on top)!
Find the fresh sauce in the grab-and-go cases in our retail shops in Oakland and Berkeley.
- 12 ounces fresh mixed mushrooms, such as cremini, oyster or chanterelle, cleaned and cut into bite-sized pieces
- 4 tablespoons butter
- 1 large shallot, thinly sliced
- 1 half pint Creamy Truffle Sauce from The Pasta Shop
- 4 large eggs, at room temperature
- 1/4 cup Parmigiano-Reggiano, finely grated
- 1 tablespoon chopped parsley or chives, for garnish (optional)
- Fresh black truffle, for finishing (optional)
Preheat the broiler and place oven rack 6 inches from the heat.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until soft and translucent, about 2–3 minutes. Using a slotted spoon, remove the cooked shallots, place in a small bowl and set aside.
Increase the heat to medium high and add the mushrooms in an even layer. Let them cook for 4–5 minutes without stirring. Stir the mushrooms and continue to cook for another 5 minutes, stirring every couple minutes, until they are golden brown.
Turn off the heat and stir in the truffle cream sauce and reserved shallots. Season with salt and pepper to taste.
Place 4 shallow oven-safe ramekins or individual cazuelas (pictured) on a baking sheet. Divide the remaining 2 tablespoons of butter between the 4 baking dishes and place under broiler until butter is melted and bubbling, about 3 minutes. Remove the baking sheet from the oven and divide the warm truffled mushroom mixture between the 4 dishes, making a well in the middle for each egg. Gently crack one egg into each well.
Sprinkle each dish with 1 tablespoon of Parmigiano-Reggiano cheese and broil for 4–5 minutes until the whites of the eggs are almost set. Remove from oven. If desired, shave fresh black truffle over top. Let cool for 2 minutes (the eggs will continue to cook). Serve immediately with plenty of crusty bread for dipping.