Hongos a la Plancha con Yema

Hongos a la plancha con yema is Basque, from the autumn counter of Donostia, where a pintxo can be only mushrooms, garlic, parsley, olive oil, and one egg yolk, and still stop the room. Hongos here means the good wild ones, especially boletus, thick enough to take the heat and stay meaty under the knife.

The method that decides it is the plancha. The pan must be wide and properly hot before the mushrooms go in, or they throw their water, sit in it, and stew. You want browned edges, a little chew, and their juices caught in the oil, not a damp pile. Garlic goes in late so it scents the oil without burning. Burnt garlic is not character, it's bitterness.

If you can't find fresh boletus where you are, use king oyster mushrooms or firm portobello mushrooms, cut thick. They won't give you the same forest perfume, but they will sear cleanly and hold the yolk well. Don't make this with tired sliced button mushrooms from a plastic box. Sourcing wins. Con buenos ingredientes y paciencia, and a pan hot enough to mean it, siempre sale, si lo sigues.