Porcini (cèpes), persillade butter, and fried egg - or the lunch that wasn't

Freddy Fungus walks in the door..
No, no, this is not the beginning of a joke. There actually is a guy here called Freddy Fungus, he's something of a legend in town. I don't need to tell you what he does exactly, do I? His name alone is quite evident.

Well, Freddy didn't actually walk through the door this time. Instead, we woke up one morning and found a box on the front porch, filled with gorgeous, plump porcini – cèpes as they are called in French. There's a note inside, tiny scribbles declaring the value of the treasure within. This is Santa Cruz, the honor system still works here. Freddy will be by eventually to pick up his money. He clearly knows where we live.

What would I do with a box of porcini mushroom? I could think of a few things. Alas, the fungi – like many good things around here – were destined for the restaurant. I am feeling more like a step-child every day.

I managed to snatch one. Not the prettiest, but it would have to do.

I took a heavy pan, seared the thick slices of mushroom quickly in some butter, then make a persillade – equal amount parsley and garlic, chopped – and stirred it into the butter. I added a little bit more butter just for fun. The residual heat in the pan did all the cooking the persillade needed. Meanwhile, in another small pan, a whole egg was frying in – a lot of – oil, until the outside edge curled up all brown and crisp and the yolk still quivering.

The porcini went on a plate, drizzled – ok, doused - with the persillade butter, the egg nestled along side. Now that's lunch.

I won't give you a recipe. It's so easy it hardly needs one.

There's another knock on the door. My neighbor Beccy. I swear she followed the intoxicating scent from next door. Grudgingly I invited her to try a bite. Freddy brought some beautiful porcini over, I said, I made a small lunch, try some - lunch, I stressed - hoping she'd notice how meager my "lunch" was, and perhaps she might politely decline.

Oh well, never mind. I can't even bear to tell you the rest of the story. I'm still a bit miffed. Suffice to say it's delicious. All the two bites I had of it!

Comments

[riya]

egg & mushroom... my favourite.

definitely yummmy.

[FreshAdriaticFish]

Freddy Fungus... ha, ha... at least he doesn't have to worry about branding!

Everything looks delicious... as usual at ChezPim!

[casey]

I had almost this exact dish at Soif weekend before last--and had to share it with three other people at the table. Best thing I've tasted in ages.

[Burnt Lumpia]

Wow, it's amazing what you could do with just one egg and one mushroom. It looks delicious.

[Paul Halliday]

That looks absolutely gorgeous ... you did get two bites more than we did! Jealous :)

[sam]

Please make sure Freddy Fungus gets another order in before next Saturday !

[Laurent]

Those cepes are gorgeous. I love wild mushroom season and the simpler the recipe the better. Two weeks ago I also prepared chanterelles in the most simple manner (cooked in butter): no persillade, no nothing. I just sprinkled sea salt and pepper at the end. It was a perfect accompaniment for a veal roast.

[mike]

jeez, so unfair. i just woke up and this is the first thing i see....

[Susannah]

Sounds simply delicious. Does Freddy Fungus also forage for other mushrooms? Is he accepting new customers? ;-)

[swirlingnotions]

Wow does that look good.

Our friend in Italy once took us on a tour of the remote areas of the Abruzzi where I had a similar "mushroom man" experience. We pulled up to a man on the side of the road who had his trunk open and our friend got out and offered him a cigarette, engaged in some whispered conversation. The next thing I knew there was a box of porcini on my lap and we were racing home to make dinner. How he knew the man I'll never know.

[Sandy]

Frying eggs in olive oil turns a breakfast dish into lunch. Add porcini...and WOW!

[LRG]

now I want eat s.th.

[LRG]

now I want eat s.th.

[LRG]

now I want eat s.th.

[LRG]

now I want eat s.th.

[kero]

wow... i have to say, your a food genius.^_^

[Kevin]

Yeah. You could sign me up for some of that and I wouldn't argue. Looks fantastic.

[Syrie Wongkaew]

This is making my mouth water. I can just imagine the lovely texture of the mushrooms as I bite into them. Thank you for sharing this and for making us all jealous!

[A scientist in the kitchen]

I love mushrooms and I really envious of you, Pim.