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

ingredients:

• 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

directions:

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.