Porcini Volcano

Porcini Volcano

Yield: 2  |  Total time: 12 min
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photo by Marti Buckley Kilpatrick

This combination of mushrooms and molten egg yolk is umami nirvana.  Recipe courtesy of Marti Buckley Kilpatrick to accompany her story on mushrooms.


  • 1/2 pound porcini mushrooms
  • 1 shallot, minced
  • 1 tablespoon extra-virgin olive oil
  • Flaky salt, like Maldon
  • 4 large eggs
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Gently clean porcini with a paper towel (do not wet). Cut mushrooms into about 1-inch squares. Heat olive oil in a sauté pan over medium-high heat. Add shallot and sauté, about 2 minutes.  Add porcini pieces in a single layer, being careful not to crowd them.  You might have to do this in several batches so mushrooms do not crowd and get soggy.  Sear mushrooms on one side.  Stir or flip and sear on other side.  Season with a bit of salt.  Lower heat to medium-low and let cook, about eight minutes
  2. Meanwhile, heat the broiler to high. Separate the eggs, reserving the yolks individually (discard whites or save for another use).  Plate the finished mushrooms in four small piles on individual dishes, making a small indentation in the center of each. Carefully place one yolk in each center.  Sprinkle with flaky salt, and place under broiler and broil just until the top of the yolk begins to harden but is still jiggly.  Sprinkle with parsley and serve immediately.

Date Published: November 16, 2012

All recipes have been tested by the Test Kitchens unless otherwise noted.

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3 comments... read them below or add one


  1. November 16, 2012 2:33 pm by Laurie Constantino Reply

    Love the article. Mushroom foraging is one of my very favorite activities. Your experiences in Spain are unique, but very familiar. Thank you for sharing your story. I’m very glad to see your advice about not crowding the pan and cooking mushrooms in batches. That’s the very best thing anyone can do to improve the flavor of cooked mushrooms. On not getting porcinis wet, as in dunking them in water, I completely agree – it makes them soggy. I do, however, use a damp/wet paper towel to wipe off the caps. In Alaska, porcini often have dirt dried on the caps that can only be removed with moisture. A dry paper towel doesn’t do the job and results in gritty mushrooms. Anyway, thanks again for an excellent story and recipe.

  2. November 16, 2012 4:11 pm by jann Reply

    Thank you Marti & Kim for this unusual & lovely recipe. You’ve motivated me to look for porcini at tomorrow’s market & whip this up for lunch. Can’t wait.

    • November 16, 2012 4:54 pm by kim Reply

      Jann, you are fortunate to be someplace where you can get porcini at your local market. Let us know how the recipe comes out.

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