Fried Eggs with Foraged Mushrooms and Black Truffle Salt

Name: Fried Eggs with Foraged Mushrooms and Black Truffle Salt
Yield: serves 2
Ingredients: 1 tablespoon olive oil; 1/4 cup finely chopped onion; 8 ounces wild mushrooms (any type), cleaned and sliced; 1 tablespoon chopped fresh flat-leaf parsley; 2 two-finger pinches black truffle salt; Coarse freshly ground black pepper; 1 tablespoon unsalted butter; 4 eggs; 2 slices whole-grain bread, toasted

December 14, 2011

Mushrooms, noble as they may be, are not proud creatures. Poking their heads up from the loam, they stand humbly with a prepossessing calm that more or less begs us to pluck them. Fresh eggs, once you face off the fierce gaze of the hen and pull them from under her warm breast, are similarly good-natured, understated and half-smiling like the oval face of a Modigliani portrait. But dress the egg and the mushroom with a pinch of black truffle and the two rise up, swell with pride, and regale you with their tales of farm and forest.

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