Pair eggs with mushrooms.
Eggs and mushrooms, Vongerichten says, simply belong together. He caramelizes a half-dozen mushroom varieties (doesn’t matter which ones), rinsed and cut, in a pan with olive oil, garlic, onion, lots of herbs, and, yes, chilies. Then comes the egg: “poached or fried.” Vongerichten warns that mushrooms have a high water content. “So cook them on high heat until the water evaporates,” he says.Back to top