Vegetarian: Grilled Mushrooms with Fried Sage and Poached Egg Yolks

By á-3151

This luxurious side plays the smoky char of mushrooms against the creamy yolks. Use whatever fungi are in season and will hold together on your grill.

Ingredients

• 6 tablespoons olive oil plus more for sage
• 1/2 cup (loosely packed) fresh sage leaves
• 3 pounds large mushrooms (such as hen of the woods, chanterelle, and porcini), cleaned, stems trimmed
• Kosher salt, freshly ground pepper
• 6 large eggs

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Pour oil into a medium skillet to a depth of 1/8". Heat over medium heat. Add sage and cook, turning often, until leaves just start to crisp, about 30 seconds (do not brown). Transfer sage to paper towels to drain. Strain oil through a fine-mesh sieve into a small bowl; set sage oil aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Working in batches, combine 1 lb. mushrooms with 2 Tbsp. olive oil in a large bowl, season with salt and pepper, and toss to coat. Transfer to a large rimmed baking sheet; spread out in a single layer. Repeat with remaining 2 lb. mushrooms and 4 Tbsp. oil.
Grill mushrooms until cooked through and slightly charred, 1–2 minutes for smaller mushrooms and about 5 minutes for larger ones. Return to baking sheets and set aside. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Bake mushrooms in a 425° oven, turning once, until hot, 8–10 minutes.
Transfer mushrooms to a large platter; add reserved sage leaves and drizzle with some sage oil. Season to taste with salt and pepper.
Pour water into a small skillet to a depth of 2 inches; bring to a simmer. Separate eggs, reserving whites for another use and keeping whole yolks in shells. Working with 2 yolks at a time, gently slip yolks from shells into simmering water. Poach until outside is set but inside is still runny, about 30 seconds. Using a slotted spoon, place yolks over mushrooms, spacing apart. Serve immediately.